Recipe: Egg Stuffed Red Onion

Eggs and egg whites are a staple in our house. We eat them a ton of different ways, although it’s fair to say scrambles and omelettes are the easiest and most often form they’re consumed in.

AS we packed up to head to JP’s parents house for the weekend…and decided to bring a few things with us that we didn’t want to have to throw out when we returned, I found myself with two bowl-like pieces of red onion. The first thing I thought was “I could cook an egg in there.”

I’m pretty sure not many would think of that, but I did.

A few years ago, I shared a recipe for egg stuffed tomatoes – something I still make, but not as often. While that recipe is easy and a favorite of mine, it leaves you with soft almost fully cooked yolks. It also involved a bit more time and an oven.

What You’ll Need

  • red onion bowls or thick red onion rings
  • eggs – 1:1 egg per onion piece
  • cooking spray
  • shredded cheese (optional)


1. If you have a whole onion, cut thick slices about half an inch to an inch thick. Separate the rings and utilize the largest rings. If you have an end piece of an onion like I did, cut the bottom of the onion out like pictured below.

2. Using cooking spray, lightly coat a skillet and place onion rings or bowls in the pan. Cover with a lid for a minute or two so that steam can help soften the onions. Flip onions and recover for another minute.

3. Crack a whole egg in the middle of the onion bowl or ring. Allow for the bottom to cook before recovering pan with lid. You shouldn’t need any more cooking spray than the initial amount used in the beginning when the onion was added to the pan.

4. Uncover the pan after a minute to determine doneness. If you like your yolks runny, cooking may only take a minute or two. If you prefer a more cooked or soft yolk, allow egg to cook covered for about 3 or 4 minutes.

5. Garnish with shredded cheese. I choose mozzarella and used about half a serving per egg. This step is optional and so is the amount. If you like cheese or have more room for higher fat in your diet then go to town!

6. Plate a serve. We had our with fresh heirloom tomatoes and toast.

Notes: I wish I had Everything but the Bagel seasoning with me because I think those flavors would’ve been great with onion and the yolk. I choose red onions because I prefer the spicy flavor they have after cooking, but you could use any onion type. Just be mindful of cooking. I find that yellow onion cook down faster.

Nutrition for just the egg stuffed red onion: ~7F/4C/9P


❤ Cristina


Double post: Weekend Wind down and 21 Day Kick Start

I thought this posted last night, my Internet is clearly a little slow :[ So this is two posts in one!

This weekend was busy and relaxing at the same time. After roughly 7 loads of laundry on Saturday and a short run, food prep was calling my name. Strawberries were super cheap, so I couldn’t pass them up.


Look at these babies!

Back to my short run. I met a girl at my job the other week and we started talking about running. She ran cross country in high school, and since starting college she’s run off and on. We decided we should run together because while she’s a solid 5’11”, she runs at my pace. We were aiming for 3 loops at the park, which would be around 2.25 miles, but we cleared a solid 2 laps running, then walked a lap. Here’s what our run looked like.


For me, this was a little slower than the week before, but I did two laps instead of 1.25 laps. Longer distance = slower time, so I don’t wear myself out. I’m going to try to do this loop this week and go for 3 laps.


Happily, my Larabars came in Friday, but I didn’t open them until Saturday. I was so excited when they arrived, that I showed everyone at work. I also made a new fruit bar recipe; this time using unsweetened chocolate, coconut oil, unsweetened coconut and sunflower seed butter. FREAKING DELICIOUS!

I also made paleo buffalo chicken tenders with coconut flour and Frank’s Red Hot. I definitely miss Ranch dressing, but these were great without it.


After reflecting on my weekend, I’ve come to the conclusion it’s so much easier be clean on the weekends than it is during the week. So for the next 21 days, I’m doing a squeaky clean paleo kick. This will get me back on track, help me debloat, get my crazy in check and hopefully shed some inches in the process :]



Today was the first day of my kick start and I did great. I have confidence that this 21 day challenge will be easier than the 30 day challenge I did when I first started paleo. Breakfast was banana and egg pancakes with walnuts and 20 ounces of unsweetened iced chamomile tea. I had some raw veggies and fruit throughout the day and lunch was ground turkey and baked zucchini- seriously, best idea I had all Sunday night. I also brought one of my homemade fruit bars. Sunflower butter and 100% cacao- AMAZING!

For dinner I tried a new recipe- I’ll post it tomorrow!- Coconut Flour Pizza Crust. It was so easy to make and while it had a sweet taste, it’s a great alternative to real pizza. I need put just tomatoes on this one, and I need to figure out more toppings to use. I had been considering buffalo chicken pizza, but got a little lazy this evening. Maybe that’s a possibility for next time.

I went to the gym to lift pretty late, so late that I went to the gym on campus instead of my gym (mine closes at 9). I was reminded why I don’t workout where my students do… awkward. But I got a good workout in, nice and sweaty. The heat is still on from the winter even though it’s warming up, so I was extra sweaty tonight, but I felt like it was easier to workout. It was easy to stretch and I feel pretty good about waking up tomorrow. :]

Well, I’m heading to bed and binge watching Netflix I’m predictable. Hopefully day two goes just as smoothly.




Chocolate sunflower butter and coconut fruit bar


Coconut Flour Pizza