Cut the salo into approx. 4 - 5 mm thick slices. Put in the hot pan and fry on both sides until translucent. Add the cut onions, season with salt and pepper. Beat two eggs on top. Turn off the heating plate, cover the pan and let stand on the hot plate for about 2 minutes.
Sprinkle with chives and serve.
Note, the salo is used in a variety of ways in Ukrainian cuisine - whether raw, salted, fried or smoked. Salo is the most traditional, popular and highly valued food in Ukraine, and it is simply a cult.
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