Fried eggs tastes better with red pepper 😋❤️

Fried Eggs, Bull's Eye Eggs or Pan Eggs are the easiest and fastest way to cook eggs. A poor dish of ancient origins that is prepared in a few moments and that, if accompanied by a nice rustic bread, can easily fulfill the role of fast second course. Another very tasty way to enjoy a fried egg is to serve it by placing it on a bed of boiled asparagus and sprinkled with a generous grated Grana Padano.

The designation of origin guaranteed by the presence of chili, the pipeddhu of the title. One of the many ways in which chili is called in Calabrian dialect: diavulillo, piparolu, pipareji, pipirasta and others. In any case, it is an ingredient to be used in moderation, so as to liven up the dish, but leaving it pleasing to everyone, including children. Which of a nice plate of eggs and tomatoes Calabrian are generally enthusiastic... If you do not exaggerate with chili, in fact. 

Among the many possible variables, especially in this case it seems to us that the simplest and most traditional version of the recipe is the best one. However, if you prefer a richer version... You can add garlic (even abundant) to onions, flavor in various ways (parsley or basil or oregano to be added at the end, along with eggs) or add grated cheese in dishes, both Parmesan and non-spicy pecorino. And, of course, you can remove the chili pepper, replacing it with a generous ground pepper.

Let's find out now how to prepare a perfect Fried Egg!

Ingredients

8 eggs

1 large red onion

Chili pepper

Extra virgin olive oil

Preparation

Cut the onion into thin slices and sauté in a large pan with 4 tablespoons of oil. Let it go over low heat for 5-6 minutes with the lid, stirring a couple of times. Be careful to sauté the onion until it becomes almost transparent, but without frying. Stir, add a little salt and cook gently another 10 minutes half-covered. Halfway through cooking, put the chili pepper adjusting according to its quality: the dish must be spicy, not spicy. Now break the eggs and pour them each into one of the depressions made. Put the lid on and let it simmer gently for the time necessary to complete cooking. At the end, add a little salt and bring your pan of eggs to the table while still warm.