Italian-Style Hard-Boiled Eggs
Ingredients
- 8 pcEgg (fresh)
- 4 pcRound tomato (diced)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 40 gParmesan cheese (grated)
- 1 pinchOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Firm whites coated in a thick, reduced tomato sauce. The parmesan adds a salty punch that cuts through the rich yolk.
- 1
Plunge the eggs into boiling water for 9 minutes. Cool immediately in ice water to stop the cooking. The white should be set, the yolk should remain soft.
- 2
In a skillet, heat the olive oil. Brown the minced garlic until it becomes fragrant, without letting it brown. Add the crushed tomatoes.
- 3
Simmer over medium heat. The sauce should reduce until it coats the back of a spoon. Add the capers, then season with salt, pepper, and oregano.
- 4
Peel the eggs and cut them in half. Arrange them in the serving dish and coat with the hot tomato sauce. Sprinkle with parmesan.
Frequently asked questions
How do you get this dish right?
- To peel eggs easily, do it under a stream of cold running water.
- The sauce should be thick: if it's too watery, increase the heat to evaporate the tomato juice.
How long does this dish keep?
Keep for 2 days in the fridge in an airtight container. Reheat gently in a saucepan.
