Ingredients

The following ingredients have 4 Servings
  • Extra virgin olive oil
  • 6 hardboiled eggs, (peeled)
  • 1 medium onion, (yellow or red, chopped)
  • 5 garlic cloves, (minced)
  • 1 hot pepper such as jalapeño, (chopped)
  • Kosher salt
  • 1 5 ounce can diced fire-roasted tomatoes
  • ¼ cup tomato paste
  • 2 teaspoons dried oregano
  • 1 to 2 teaspoon dried red pepper flakes or Aleppo pepper, (more or less to your liking (if you like the sauce hot, you can add more))
  • ½ cup basil or parsley, (chopped)

Instruction

  • In a 10-inch skillet or pan, heat about 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Carefully add the already boiled eggs and cook on all sides until the egg whites begin to crisp up and turn golden brown (use a splatter guard over your pan to keep the oil from splashing). Remove the eggs from the pan and set them on a plate or bowl for now.
  • In the same pan, add the onions, garlic, and jalapeno. Cook for 3 to 5 minutes, tossing regularly, until fragrant. Season with a big dash of kosher salt.
  • Add the diced tomatoes, tomato paste, and about ¼ cup of water. Season with another big dash of kosher salt. Add the oregano and red pepper flakes, if using. Bring the mixture to a boil, then lower the heat to medium-low and allow the tomatoes to simmer for about 10 minutes or so.
  • Add the eggs to the simmering tomato sauce and cook for another 3 minutes or until the eggs are warm.
  • Remove from the heat and finish with the parsley and a good drizzle of extra virgin olive oil. Serve with crusty bread or warmed flatbread.