Eggs with Onions

(Soganli Yumurta)

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

Sauce:
1 tbsp butter
1 tsp red or cayenne pepper

Saute the onions with olive oil in large skillet. Make two holes for the eggs between the onions. Break the eggs in and cover with the lid. Cook on low heat until the eggs are done.

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.