4-5small or 1 1/2 large yellow onionshalved and sliced
1tablespoonextra virgin olive oil
1/3cupfirmly packed julienne cut sun dried tomatoes
3ouncescrumbled feta cheese
Coarse kosher salt and freshly ground black pepper
Parsleyoptional, finely chopped
In a large cast iron or stainless steel skillet, heat butter and oil over medium heat. Once the butter is melted add the onions to the pan and stir gently to coat in the butter and oil, arranging them in an even layer. Reduce the heat so the onions just barely sizzle. Allow the onions to cook, stirring every 5 to 10 minutes, until they are soft and a deep brown color, about one hour.
Add garlic and sun dried tomatoes and cook, stirring, for about 1-3 minutes or until fragrant. Arrange the mixture in an even layer in the pan, then carefully crack eggs over the top. Sprinkle with crumbled feta, salt, and pepper. Cover with a tight fitting lid and allow to cook undisturbed for 10-15 minutes. Watch the eggs carefully in the last few minutes as the yolks change quickly. You can check yolk doneness by jiggling the pan. Runny yolks will jiggle slightly while firm yolks shouldn't move at all.
Remove pan from the heat and sprinkle with chopped parsley if desired. Serve on crusty ciabatta rolls.