Dice the onion and sauté in a pan with a little olive oil. Drain the artichoke hearts, add and season with pepper, salt, thyme and oregano.
Bring a good 2 liters of water with a little vinegar to the boil. Beat the eggs one by one in a cup and carefully slide them into the hot, but no longer surging, water. Let it steep for 1 - 2 minutes. Then lift out with the slotted spoon.
Arrange the artichoke hearts in a wreath on two plates and place two eggs on each. Garnish with chopped chives.
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