Set a 12-inch skillet over medium heat.

Add the bacon to the skillet in an even layer.

Cook the bacon for 6 to 8 minutes, stirring a few times, until the fat has rendered and the pieces are browned and crisp at the edges.

Use a slotted spoon to transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the skillet.

Add the chopped onion to the skillet and sprinkle in about 1/4 teaspoon of the salt.

Cook the onion for 3 minutes, stirring often, until it softens and starts to look glossy.

Add the sliced cabbage to the skillet by the handful, stirring after each handful so it starts to wilt.

Sprinkle the cabbage with the remaining salt and all of the black pepper.

Cook the cabbage for 8 to 10 minutes, stirring every couple of minutes, until it is tender and reduced in volume, with some lightly browned edges.

Return the cooked bacon to the skillet and stir it into the cabbage mixture.

Spread the cabbage mixture into an even layer and reduce the heat to medium-low.

Use the back of a spoon to make 6 shallow wells in the cabbage for the eggs.