Yield: 4 servings. 1 large or 2 small onions (about 2 cups) 3 tablespoons olive oil (divided) 1 cup fresh chopped tomatoes (or canned fire-roasted tomatoes) 1/2 cup chopped fresh basil 6 large eggs 1/4 cup grated Romano or Parmesan cheese Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. ...
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