Saffron rice, Tropea onion, and pink eggs

Cook the rice by absorption and dissolve the sachet of saffron in it.

Completely submerge the eggs in a pot of water, bring to a boil, and cook for 8 minutes. Rinse with cold water and peel.

Blend the beetroot with water, add lemon juice to obtain a nice pink mixture, immerse the eggs and leave them in the liquid for at least 3 hours.

Cut the onion into thin slices and sauté it in a pan, then season it with a drizzle of oil.