Eggs with Onions

(Soğanlı Yumurta)

2 large onions, chopped
2 tbsp extra virgin olive oil
2 eggs
Salt
Pepper

Pepper Sauce:
1 tbsp butter
1 tsp red or cayenne pepper

Saute the onions with olive oil in large skillet. Make room and crack the eggs. Cover and cook at low heat. When the egg white is cooked, remove it from the heat. Do not overcook the egg yolk

Melt the butter in a small pan and add the pepper. When it starts bubbling, pour over the eggs and onions.

Serve this dish while still hot with bread on the side. Great for a light lunch.