This is not a fast recipe; the onions roast for over an hour. But it’s a tasty and inventive brunch or dinner meal. Any hard (preferably aged) grating cheese is a good sub for the Manchego–Parmesan or aged Asiago, for example.

2 sweet onions
olive oil
fresh or dried rosemary
4 eggs
butter or more olive oil
Manchego cheese, grated

1. Preheat the oven to 400ºF.

2. Halve onions. Keeping each half intact, pull off the outer skin. Brush each half lightly with olive oil. Sprinkle with salt and scatter a few spikes of fresh or dried rosemary over the top.

3. Place cut side down on a baking sheet and roast 40 minutes. Turn the onions over, sprinkle with a little more salt and rosemary, and roast until the onions are tender, about 40 more minutes.

3. Fry the eggs, in either butter or olive oil. Arrange one onion half on each of 4 plates. Sprinkle some grated Manchego over them. Top each half with a fried egg and sprinkle with more cheese. Serve with toast or cooked grain.