3 tablespoons extra virgin olive oil
3 cups chopped tomatoes (canned are fine)
1. Put oil in a skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chillies 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.
HARD-COOKED EGGS IN SPICY TOMATO SAUCE:2nd version