This is one of the simplest and yet tastiest preparations of eggs I’ve ever had. One afternoon, friend and I unexpectedly dropped in on my bachelor friend Mario in Trieste. It was lunch time and he had a big basket full of fresh eggs he had brought down from the Carso, the hills surrounding Trieste. Eggs it was for lunch served with a bowl of radicchio salad. We were just a few people that day. But this recipe is so very easy to modify for smaller or larger group.
- 2 tablespoons extra virgin olive oil
- 8 large eggs (2 each)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/4 cup grated Grana Padano cheese
Set a large (12-inch) nonstick skillet over a burner that’s still off. Swirl the pan with the olive oil and gently break all the eggs to fill the pan, taking care not to break the yolks. Sprinkle with the salt and dried oregano. Sprinkle the grated cheese over all.
Cover the skillet and turn the flame to medium-low. Cook until the whites are set and the yolks are done to your liking, about 7 to 8 minutes for still-runny yolks.