2 tablespoons extra virgin olive oil (EVOO)

8 fresh farm eggs

3 tablespoons fresh flat-leaf parsley, chopped

3 tablespoons sweet red onion, diced

Flaky sea salt, to taste

Freshly cracked black peppercorns, to taste

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Heat the extra virgin olive oil in a large skillet over medium heat.
Once the oil is hot, crack the eggs into the skillet. Let them cook for 2-3 minutes until the whites are set but the yolks are still runny (or longer if you prefer well-done eggs).
While the eggs are cooking, chop the parsley and dice the red onion.
Once the eggs are cooked to your liking, sprinkle them with the chopped parsley and diced red onion.
Season the eggs with flaky sea salt and freshly cracked black pepper.
Serve the eggs immediately in a bowl, and enjoy!

Feel free to add vegetables like sautéed spinach, bell peppers, or mushrooms for extra flavor.

You can top the bowl with avocado or sprinkle in some cheese like feta or cheddar.

This recipe can be made with scrambled eggs if you prefer.