Hard-Cooked Eggs in Spicy Tomato Sauce

1. 1

   Put the oil in a 10- or 12-inch skillet and turn the heat to medium.

2. 2

   A minute or two later, add the onions, chile, garlic, and ginger.

3. 3

   Cook, stirring, for a minute or two, then cover the pan and reduce the heat to medium-low.

4. 4

   Cook until the onions are dry and beginning to brown, about 10 minutes.

5. 5

   Meanwhile, put the eggs in cold water to cover.

6. 6

   Turn the heat to medium-high, bring to a boil, then turn off the heat and cover; set a timer for 9 minutes.

7. 7

   When the onions are done, uncover and raise the heat to medium-high.

8. 8

   Add the spices and cook, stirring occasionally, for about a minute.

9. 9

   Add the tomatoes, a pinch of salt, and some pepper and cook, stirring occasionally, until the mixture bubbles.

10. 10

    Cook for about 5 more minutes.

11. 11

    When the eggs are done, plunge them into a bowl of cold water and place under running water until they feel cool, then peel.

12. 12

    When the tomato sauce is ready, add them; cook 5 minutes or so more.

13. 13

    Taste and adjust the seasoning, garnish, and serve hot.

14. 14

    This will take a little longer; you can include the eggs or not, as you prefer.

15. 15

    In step 3, add 3 or 4 cups chopped mixed vegetables, such as carrots, green beans, potatoes, zucchini, cauliflower, and/or eggplant, along with 1/2 cup water; simmer until the vegetables are done, thenif you are using themadd the eggs.

* Per serving · 4 servings · Values may vary.