Civet eggs
Instructions
Peel the onions, cut them into thin slices.
In a pan heat the oil and onions to saucepan over high heat, stirring continuously.
Add two tablespoons of water and four pinches of sugar, reduce the heat and bring to boiling.
Sprinkle two tablespoons of balsamic vinegar and a tablespoon of sherry vinegar, then evaporate.
Pour half a glass of wine and let evaporate half the liquid.
Add salt and pepper.
Shell in pan one egg at a time, and cook for a few minutes on moderate heat.
Arrange the eggs with their sauce on a serving dish and serve with toasted bread.
Ingredients and dosing for 4 persons
- 8 eggs
- 400 g of onions
- 1/2 cup of red wine
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of sherry vinegar
- 4 tablespoons of olive oil
- 4 pinches of sugar
- Salt
- Pepper