- 3 Spanish onions, sliced in rounds
- 3 tablespoons vegetable oil
- 8 large eggs
- 1/2 cup smoked salmon (or your choice of smoked fish (sturgeon, whitefish, trout)
Saute the onions slowly in the oil in the oil in a frying pan with a cover. When the onions start to soften, cover, reduce the heat to low, and cook about a half hour, until the onions are very soft. Remove the cover and continue cooking until golden. This way you do not need lots of oil.
Bet the eggs well in a bowl. Pour over the onions. Cook slowly, stirring well. Cover for about 10 minutes. Just before the eggs have set, add the smoked fish, and cook until just set.