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1
Put the oil in a 10- or 12-inch skillet and turn the heat to medium.
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2
A minute or two later, add the onions, chile, garlic, and ginger.
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3
Cook, stirring, for a minute or two, then cover the pan and reduce the heat to medium-low.
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4
Cook until the onions are dry and beginning to brown, about 10 minutes.
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5
Meanwhile, put the eggs in cold water to cover.
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6
Turn the heat to medium-high, bring to a boil, then turn off the heat and cover; set a timer for 9 minutes.
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7
When the onions are done, uncover and raise the heat to medium-high.
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8
Add the spices and cook, stirring occasionally, for about a minute.
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9
Add the tomatoes, a pinch of salt, and some pepper and cook, stirring occasionally, until the mixture bubbles.
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10
Cook for about 5 more minutes.
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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.
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12
When the tomato sauce is ready, add them; cook 5 minutes or so more.
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13
Taste and adjust the seasoning, garnish, and serve hot.
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14
This will take a little longer; you can include the eggs or not, as you prefer.
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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.
