3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish.
Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2
later, add onions, garlic, chilies 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.
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.
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.
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: For an Indian flavor, use neutral oil, like grapeseed or corn. With the onion and garlic, cook a couple of chilies
(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,
? teaspoon ground fenugreek and ? teaspoon ground cinnamon. Cook, stirring, for a minute before adding tomatoes. Proceed with recipe and garnish with fresh cilantro.
from The New York Times food section.