Cut the onion into ½ inch rings & Select the larger rings from the onion to become the egg “mold.” Season with salt & pepper.
Heat 2 tablespoons of oil in a skillet over medium heat and give it a few minutes to heat up.
Add the onion rings and brown one side. Flip and before the other side starts to brown, turn the heat to low & crack the egg into the center. Season with salt & pepper. Add a teaspoon of water and cover.
Continue cooking over low heat until the yolks firm and the egg whites harden (and are no long translucent).
Serve and enjoy!