Ingredients

The following ingredients have 8 Servings
  • 350 ml extra virgin olive oil (divided )
  • 110 g white onion (very thinly sliced crosswise)
  • 700 g medium radishes (peeled & very thinly sliced crosswise)
  • 8 eggs
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • fresh parsley (to garnish)

Instruction

  • Heat up olive oil in a 10-inch non-stick pan over medium heat until it begins to simmer. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them on the pan. Stir occasionally until tender, silky smooth and fully cooked (37-45 minutes, depending on size and thickness). Do not let the radishes or onion brown. 
  • Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking. Set aside. 
  • Drain fully the radishes and onions once cooked, reserving 2-3 tablespoons of the oil. Allow to cool for a couple of minutes (so as to not scramble your eggs). Pour in your eggs.