Brunch
Eggs in Chili Sauce
- Preparation time
- 20 min
- Servings
- 2 servings
Ingredients
2 servings
- Egg — to buy4
- Tomato — to buy3
- Onion — to buy1
- Garlic — to buy2 cloves
- Chili pepper — to buy2
- Olive oil — to buy2 tbsp
- Salt — to buy1 pinch
Preparation
Hard-boil the eggs: place them in cold water, bring to a boil and cook for 9 minutes from the boil. Cool immediately under cold water, then peel.
Meanwhile, blend or finely chop the tomatoes, onion, garlic and chilies into a coarse sauce base.
Heat the oil in a pan, pour in the tomato-onion-chili base and cook over medium heat for 10 minutes, stirring regularly, until the sauce has reduced and thickened.
Season with salt, taste and adjust the heat if needed.
Cut the hard-boiled eggs in half or quarters, place them in the hot sauce and let warm through for 2 minutes without stirring too much so they don't break.
Serve immediately, coated in sauce, with bread or millet boule.