Albufeira Eggs | My new favorite culinary hot spot is Portugal. They love their onions and definitely know how to cook a quality egg, so this is our nod to them. These eggs look like a lot of work, but they’re actually quite simple. Your oven does all the heavy lifting, all you have to do is peel an onion, fill it with a fresh egg, and that’s it.
- Eggs - 4
- Sweet Onion - 1, large
- Argan Oil - 1 tablespoon
- Sweet Pickles - 2, small, thinly sliced
- Sumac - ¼ teaspoon
- Salt - ¼ teaspoon
- Ancho Chili Powder - for garnish
- Lemon Slices - for garnish
- Lemon Pepper - for garnish
- Parsley - for garnish
- Preheat your oven to 375 degrees. Put your baking sheet in there to warm it up.
- Cut off the ends of your onion and peel it.
- Lay it on its flat side and cut a ⅓ of it off. Save it for another use.
- Now halve the large piece crosswise and peel off the outer two layers (for a total of four onion slices).
- Put a tablespoon of water in each ramekin (to create a little steam).
- Suspend an onion slice on the ramekin over the water.
- Add a pinch of salt and sumac and a drizzle of the oil in each one.
- Now gently crack an egg into each onion slice, careful not to let it all crash to the bottom of the ramekin (i.e. keep it suspended).
- Put the ramekins on the warmed baking sheet.
- Toss it in the oven for about 20 minutes until the whites are fully cooked.
- Lay a lemon slice down in the center of the plate.
- Using your spatula, gently lift the onions (with its egg cargo) out of the ramekin and set it on the plate. Plate 2 per person.
- Take your pickle slices and parsley and sprinkle around the plate.
- Garnish with the lemon pepper, ancho powder and a little extra salt. Enjoy!
* From the egg people..."the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F. Hard cooked eggs should reach an internal temperature of more than 160°F." Just fyi.
* In the pic, we cooked the eggs a little more (for photography sake) but, depending on how you like your eggs (we like to the yolks a little runny), 30 minutes is a pretty good bet.
* Remember, all ovens are different so watch your eggs...and don't open the oven door often or else you'll lose all the heat!
* Make this for a loved one, they'll appreciate the fancy plating!