Heat up olive oil in a 10-inch non-stick pan over medium heat until it begins to simmer.
Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them on the pan.
Stir occasionally until tender, silky smooth and fully cooked (37-45 minutes, depending on size and thickness).
Do not let the radishes or onion brown.
Lightly whisk your eggs with a generous pinch of salt in a medium bowl, while the radishes are cooking.
Set aside.
Drain fully the radishes and onions once cooked, reserving 2-3 tablespoons of the oil.
Allow to cool for a couple of minutes (so as to not scramble your eggs).
Pour in your eggs.