Eggs in Tomato Sauce
If all you want to prepare today is boiled eggs, you can serve them this way: it's original, healthy, vegetarian and made with natural ingredients.
Directions
Fill a small pot with water and bring it to boil
Put the eggs into the boiling water
Add the vinegar
Boil for 7 minutes (start timing from the moment the water begins to boil again)
Take out the eggs, pour them under fresh water. Do this repeatedly until they are nearly room temperature.
When they have cooled down, shell them and divide them in half
Pour the oil in a wide pan and heat it
Peel the tomatoes, smash them and add them into the oil
Add the minced basil and stew the tomatoes for 10 minutes
Place the half-eggs into the tomato sauce and sprinkle with salt
Cook for 1-2 more minutes to warm the eggs
Additional Notes
Some suggestions for boiled eggs:
- Use eggs at environment temperature or warmer, not just out of the fridge
- The best way is to put them directly into the boiling water, not to let them lay in the water until it boils
- The purpose of the vinegar being added into the water is to avoid the egg to drop out from thin cracks that might occur in the shell (the vinegar stops the dropping)
- Beware the timing: if you take the eggs out of the water too early, they won't be solid enough and the recipe will be spoiled; if you take them out too late, the egg yellow might turn slightly green, but this will not spoil the recipe, so better 1 minute too late than too early!
