Italian-Style Hard-Boiled Eggs

Firm whites coated in a thick, reduced tomato sauce. The parmesan adds a salty punch that cuts through the rich yolk.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 321
• Protein: 17 g
• Carbs: 9 g
• Fat: 24 g

Ingredients

• 8 piece Egg ( fresh )
• 4 piece Round tomato ( diced )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 40 g Parmesan cheese ( grated )
• 1 pinch Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained )

Instructions

1. Cooking the eggs

   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. Sauce base

   In a skillet, heat the olive oil. Brown the minced garlic until it becomes fragrant, without letting it brown. Add the crushed tomatoes.

3. Reduction

   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. Plating

   Peel the eggs and cut them in half. Arrange them in the serving dish and coat with the hot tomato sauce. Sprinkle with parmesan.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge in an airtight container. Reheat gently in a saucepan.