Hard‑Boiled Eggs with Spicy Tomato Sauce

Ingredients

• 2 onions
• 2 yellow bell peppers
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1 tbsp freshly grated ginger
• 80 ml Vegetable broth
• 300 g cherry tomatoes
• 10 eggs
• Salt
• chili powder
• 1 tbsp fresh chopped coriander

Instructions

1. 1.

   Peel and dice the onions. Wash, halve, peel (preferably with a paring knife) and dice the bell peppers. Sauté both in hot oil for 2–3 minutes. Stir in turmeric, curry, and ginger, then pour in the broth. Boil the tomatoes, cool, peel, and quarter them. Add to the pan and simmer gently for about 15 minutes until slightly thickened.

2. 2.

   Boil the eggs for approximately 10 minutes. Cool, peel, and halve them.

3. 3.

   Arrange the egg halves on plates. Season the sauce with salt and chili, pour over the eggs, and sprinkle with coriander before serving.