Greek Eggs with Fava and Caramelized Onions

Steps

1. 1

   Start the caramelized onions

   • Heat 3 tablespoons olive oil in a 10-inch non-stick skillet over medium-low heat.
   • Add the sliced onions and ½ teaspoon salt, stirring to coat.
   • Cook, stirring occasionally every 5 minutes, for 25–30 minutes.
   • The onions will shrink dramatically and turn deep golden brown.
   • Add the thyme sprigs after 10 minutes and leave them in for flavor.
   • When the onions are very soft, jammy, and caramelized, transfer them to a small bowl and discard the thyme sprigs.
   • Wipe out the skillet.

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   Ready when: Onions are deep golden brown, very soft, and jam-like

   Tip: Do not rush caramelization—keep heat low to prevent burning. Stir only occasionally so a thin fond builds on the pan bottom, adding depth.

2. 2

   Make the fava puree

   • While the onions cook, warm 1 tablespoon olive oil in a small saucepan over medium heat.
   • Add the minced garlic and cook for 30 seconds until fragrant.
   • Add the thawed fava beans, ¼ teaspoon salt, and a small pinch of black pepper.
   • Stir to combine and warm through, about 2 minutes.
   • Remove from heat and mash the beans with the back of a wooden spoon until mostly smooth with just a few small lumps (resembling rough hummus).
   • Stir in 1½ tablespoons lemon juice.
   • Taste and adjust salt and pepper as needed.
   • Set aside.

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   Ready when: Beans are mashed to a chunky puree and warmed through

   Tip: Do not over-puree; a little texture keeps the dish interesting. The lemon juice brightens the earthy beans.

3. 3

   Whisk and cook the eggs

   • Crack the 6 room-temperature eggs into a bowl and whisk them together with ¼ teaspoon salt and a pinch of black pepper until the yolks and whites are fully combined and slightly pale, about 15 seconds.
   • Return the skillet to medium heat and add the 2 tablespoons cold butter.
   • Let it melt completely and foam, then swirl to coat the bottom evenly.
   • Pour in the whisked eggs and let them sit undisturbed for 10–15 seconds so the bottom starts to set.
   • Using a wooden spatula, gently push the eggs from the edge toward the center, tilting the pan slightly so uncooked egg flows to the edges.
   • Repeat this motion every 15–20 seconds.

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   Ready when: Eggs are mostly set but still slightly creamy and soft

   Tip: Remove the eggs from heat when they still look slightly underdone—they will continue cooking from residual heat and stay silky, not rubbery.

4. 4

   Fold in fava and onions

   • When the eggs are just barely set but still soft and glossy (after about 4–5 minutes total cooking), remove the skillet from heat.
   • Gently fold in the fava bean puree and caramelized onions using the wooden spatula, turning the eggs over itself two or three times until combined.
   • Do not overmix; it's fine to have swirls of cream and caramelized color.

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   Ready when: Fava and onions are evenly distributed throughout the creamy eggs

   Tip: Fold gently off the heat so the residual heat finishes cooking the eggs without toughening them.

5. 5

   Plate and garnish

   • Divide the eggs between two plates.
   • Top with crumbled feta cheese (if using) and a small handful of fresh chopped dill (if using).
   • Serve immediately.

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   Tip: Feta and fresh herbs add a bright, salty finish that complements the deep sweetness of the caramelized onions.