Sunday, May 1, 2011

Suzanne Somers Spicy Fried Eggs & Crispy Onions

I always feel like Sunday morning breakfasts should be something special.  A lazy day at home with the family, a good cup of coffee and a slow enjoyable good for me breakfast with my hubby.  Although make sure when you eat this breakfast that you both eat it at the same time because the onions take over the breath something serious.  I had a few bites first and then tried to smooch on my man and he said whoooaaa onions!!!!

I have been a huge fan of Suzanne Somers book the Sexy Years since I read it in my early 30's.  It didn't apply to me at the time because I was younger, single, no kids and no hormone issues, but after I read it I thought this is going to come in handy in the future.  Now that I have had two boys that run me ragged at times and hormones that have been all over the place I have revisited her book.  I was also very excited when my husband brought back her new book Sexy Forever on his last trip to the states!  I have yet to read the whole book but when I find bits of time I'm into it.  A friend of mine came over the other night and told me about this recipe and she raved about it so I had to try it and it rocks!!  The only thing that I would do different is a little less oil in the pan when you are frying the eggs.  It really doesn't need 3 tablespoons of olive oil in my opinion.  Thank you Suzanne Somers for all that you do and for being such a great resource and inspiration for me and so many others!  You give us all hope.


  • 2 large onions, thinly sliced
  • 2-3 tablespoons olive oil
  • 4 large eggs
  • Sea Salt and fresh ground pepper
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper or red pepper flakes
  • 1/8 teaspoon paprika
  • 4 fresh basil leaves, thinly sliced (optional)


  1. Heat 1 tablespoon of oil in large skillet on med-high heat.
  2. Saute onions for about 10 minutes until turned brown and crispy.
  3. Scrape up onions with spatula and divide between two plates.
  4. Add remaining oil to skillet and heat on med-high.
  5. When oil is nice and hot crack 2 eggs into skillet.
  6. Sprinkle with salt, pepper and all spices.
  7. Cook until whites start to brown on edges.
  8. Cover the skillet with a lid and cook for 1 minute longer.  When you lift the lid the whites should be cooked all the way through and the yolks slightly runny.  If you want them more cooked just leave the lid on longer.
  9. Place eggs on onions and repeat steps for second dish.

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