Eggs with Onions and Tomatoes

This rich, satisfying dish envelops the eggs in a complex sauce of tomatoes, herbs and caramelized onions. The onions need long, slow cooking to sweeten, so don’t rush them. Use good-quality or clarified butter that has not had water added to it. Use fresh tomatoes when they’re plentiful and ripe, or use canned tomatoes, though the yield is low once you strain out the juice. Make chirbuli as part of a supra, or serve it alone for a great brunch.