3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish
1. Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you’re
using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions
are very soft but not brown, 10 to 15 minutes.
2. Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover;
set a timer for 9 minutes.
3. When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and
cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
4. When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool,
then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning,
garnish and serve hot.
Yield: 4 servings.
HARD-COOKED EGGS IN SPICY TOMATO SAUCE: For an Indian flavor, use neutral oil, like grapeseed or corn.
With the onion and garlic, cook a couple of chilies (fresh or dried) and 1 tablespoon minced ginger. When onions are
done, stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon ground
fenugreek and ¼ teaspoon ground cinnamon. Cook, stirring, for a minute before adding tomatoes. Proceed with recipe
and garnish with fresh cilantro.