Pickled Onion and Rice Bowl

Slice the yellow onion into thin half-moons. Pack them into a jar or small bowl.

In a saucepan, combine white vinegar, white sugar, and salt. Heat until sugar dissolves, about 2 minutes.

Pour the hot vinegar mixture over the onions. Let them sit while you prepare everything else — they mellow and pink up in 20 minutes, but if you're impatient, massage them gently and they soften faster.

Rinse basmati rice until water runs clear. Combine with water and salt in a saucepan.

Bring to a boil, then reduce heat to low, cover, and cook 15 minutes until water is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork and spread on a baking sheet to cool slightly — this prevents mushy bowls and encourages crispier edges when you fry it later.

Dice cucumber and tomato into bite-sized pieces. Roughly chop parsley.

For the dressing: whisk together yogurt, juice of one lemon, olive oil, and salt until smooth. Taste and adjust acid or salt.

Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat.

Add cooled rice in an even layer. Press it down firmly. Let it cook undisturbed for 3-4 minutes until the bottom forms a golden crust.

Flip in sections like a giant pancake, or divide into individual crispy cakes. Cook another 2 minutes. Remove and keep warm.

In the same skillet, heat a touch more oil over medium-high heat. Crack eggs and cook until whites are set and edges are lacy and crispy, 2-3 minutes.

Season with black pepper. For runnier yolks, flip gently; for solid yolks, cook a minute longer.

Divide crispy rice among four bowls.

Drain pickled onions and scatter over rice — they should be a vibrant magenta by now.

Add diced cucumber and tomato in neat rows. Drizzle lemon-yogurt dressing generously.

Top each bowl with one crispy fried egg. Finish with chopped parsley and a few more pickled onions on the side.