Lou Meissounenco

Per person

• ½ tablespoon pork fat
• 1 onion the size of a billiard ball
• 2 eggs

Choose a frying pan in which the eggs will be about 1 cm (½ in) deep. Melt the fat and fry the sliced onion gently in it, allowing it to take on only a little colour. While it is cooking, break the eggs in