2 tablespoons olive oil (or coconut oil)
1/4 head of a large cabbage
1/4 of a large onion
scant 1/4 cup of water (or stock)
2 eggs
dash of salt
dash of black pepper
dash of cayenne

Slice cabbage as thinly as you can. Slice onion into 1/4 slivers.

Heat oil in a non-stick pan on medium high heat. Add sliced cabbage and stir to coat. Cook for 3 minutes, then add water to pan and cover. Note: Water will evaporate -- watch pan carefully to make sure it doesn't burn!

After the cabbage is soft and nearly all of the water is gone (~5 minutes), add onion and stir. Then make 2 wells in the cabbage mixture to expose the bottom of the pan. Crack the eggs directly into each well. Sprinkle with salt, pepper and cayenne. Cover the pan and reduce heat to low.

The dish is done when the whites of the eggs are set. Or cook longer if you prefer yolks more firm. Plate onto 2 dishes. Optionally, you can serve this with a spoonful of salsa.

Submitted by: Norac