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2 onions, diced
In a thick bottomed saucepan with a lid, sweat the onion in oil, covered, using a low flame. Stir the onions periodically. This will take a long time.
When the onions are tender and lightly browned, break in the eggs and stir well.
Cook only until the eggs are set. Season and serve.
Poster's Notes:
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
2 to 3 eggs
2 tbsp. oil
Salt, to taste
Pepper, to taste
My mother A"H, a concentration camp survivor from Poland, called this a "Tsibeleh."