POMEGRANATE WITH EGGS

6 tablespoons clarified butter or unsalted butter

1 medium onion, finely chopped

4 cups juicy pomegranate arils

4 large eggs

Salt

Ground black pepper

Heat the butter in a medium nonstick frying pan over medium heat.

Add the onion and cook, stirring frequently, until light golden, about 10 minutes.

Add the pomegranate arils, cover and cook over medium-low heat, stirring occasionally, until the arils have released some of their juices, about 10 minutes.

Break the eggs one by one into the pan, spacing them evenly and making sure the yolks stay intact. Season with salt and pepper to taste. Cook until the egg whites are set and the yolks are set on the top anda re somewhat soft in the middle, about 5 minutes. Remove from the heat and serve immediately with bread.

Pomegranates & Saffron

Feride Buyuran

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