Hard-Cooked Eggs in Tomato-Onion Sauce

3 tablespoons extra virgin olive oil

2 onions, chopped

1 tablespoon minced garlic

3 dried chillies, 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 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.


For an Indian flavour, use neutral oil, like grape seed or corn. With the onion and garlic, cook a couple of chillies (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 and stirring for a minute, before adding tomatoes. Proceed with recipe and garnish with fresh cilantro.

Copyright © Demetrios the Traveler
Brexians lair)

Δεν υπάρχουν σχόλια: