Fennel with Eggs

(Yumurtali Rezene)

1 fennel bulb, trimmed and thinly sliced vertically - rinsed the fronds
1 small onion, sliced
4-5 tbsp extra virgin olive oil
1 tbsp red pepper paste
2 tbsp water
4-5 red pepper hot rings
Salt
Pepper
2 eggs

Saute the fennel and onion with olive oil, stirring occasionally. Add the hot pepper rings, the pepper paste and water, stir. Crack the eggs over the fennel. Cover and turn the heat down to low. Cook until the white part of the eggs is fully cooked.

Sprinkle some fronds over the tops, then serve the Fennel with Eggs while still hot with freshly baked Turkish Bread.