Egg-Stuffed Onions: A Hearty and Flavorful Recipe

Introducing a novel twist on classic ingredients, the Egg-Stuffed Onions recipe is a revelation in home cooking. By combining the sweet, caramelized depth of blue or regular onions with the robust flavors of garlic, bell peppers, and minced meat, and topping it all with a perfectly baked egg, this dish is a testament to the power of simplicity in creating something truly delicious. Finished with a sprinkle of cheese for that golden, melted topping, this recipe is poised to become a new favorite for dinners and brunches alike.

Ingredients:

• 3-4 large blue onions (substitute with regular onions if necessary)
• 2 cloves of garlic, finely chopped
• 1/2 a bell pepper, diced
• A drizzle of olive oil
• Salt and pepper, to taste
• A sprinkle of Provencal herbs (or a mix of dried thyme, rosemary, and oregano)
• 150 g fresh tomatoes, diced
• 250 g minced meat (any variety works)
• 3-4 fresh eggs
• A handful of parsley, chopped
• 30-40 g of your favorite cheese, grated

Instructions:

1. Start by heating your oven to a cozy 200°C (400°F).
2. Prepare the onions by removing the tops and hollowing out the insides, preserving the outer layers as a “shell.”
3. In a pan, sauté garlic and bell pepper in olive oil until tender, then add the scooped onion flesh for further softening.
4. Introduce tomatoes and herbs to the pan, simmering until everything melds together beautifully.
5. Brown the minced meat in the mixture, then off the heat, fold in fresh parsley.
6. Spoon this savory filling into each onion shell and crown it with an egg.
7. Bake until the eggs are just set and the onions are tender, finishing with a generous sprinkle of cheese until bubbly and brown.

Serving Suggestion:
Egg-Stuffed Onions are not only a standalone marvel but also an adaptable component of a larger meal. Here are additional ways to serve them: