Ingredients (per person):
- 60 grams of salami or cacciatore
- 2 eggs
- 1 medium onion
- 2 tablespoons of extra virgin olive oil
Peel the onion, cut it in half lengthwise and slice it very thinly. Heat the oil in a pan. As soon as it is hot, add the onion, simmer for 6-7 minutes over a low heat, stirring from time to time. After that, add the salami or the cacciatore cut into slices with the skin removed. Sauté them for a couple of minutes on each side, mixing them well with the onion. Then push the salami and onion towards the edges of the pan and pour the two egg whites into the space in the middle. Leave to thicken and immediately add the yolks. Cook for a couple of minutes, but do not let the egg yolks thicken. Serve immediately, sliding the whole concoction onto a hot dish, keeping the “crown” of salami and onions and the eggs intact.