Recipe: Uovo Rotto al Aqua con Cipolla e Prezzemolo or Poached Eggs with Onion and Parsley

My mother can pretty much make a fabulous meal out of anything she has laying around the house (her culinary skill set constantly amazes me).  Here's a classic example: uovo rotto al aqua con cipolla e prezzemolo, literally translated from the Calabrian dialect, "egg broken over water with onion and parsley" or poached eggs with parsley and onion. 

My mother's recipe is not technically a variant of poached eggs but rather a type of gently fried egg.

Let's start with what you'll need:

- 4 large eggs (buy good eggs as they're the king of the show)

- 2 tablespoon of olive oil

- 2 tablespoons of water

- 1 large onion finely diced

- Bunch of parsley fined diced

- 2 teaspoons of dried oregano

- Kosher salt and freshly ground pepper

Start by sautéing the sliced onion in 1 tablespoon of olive oil (add salt and pepper to taste).  Once the onion has become softened and slightly caramelized add the chopped parsley and stir well.  Next add the remaining olive oil and water and crack 4 eggs into your sauté pan (in separate parts of the pan).  Sprinkle the eggs with the dried parsley and a bit more salt and freshly grounded pepper.  Cover the sauté pan with a lid and gently cook for 5-10 minutes depending on how cooked you like your eggs (I prefer my egg yolk runny).

You can serve uovo rotto al aqua with some good wheat bread, cured green olives, and some simply prepared risotto, and an arugula salad with vinaigrette.  Serve the eggs with a bottle of Sauvignon Blanc from Marlborough in New Zealand.