Hard-Cooked Eggs in Tomato-Onion Sauce

1. 1

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

2. 2

   A minute or 2 later, add onions, garlic, chilies if you're using them and herb.

3. 3

   Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low.

4. 4

   Cook until onions are very soft but not brown, 10 to 15 minutes.

5. 5

   Meanwhile, put eggs in cold water to cover.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Cook for about 5 more minutes.

10. 10

    When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel.

11. 11

    When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so.

12. 12

    Taste and adjust seasoning, garnish and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.