Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From The South American Cookbook by Cora and Bob Brown. Ingredients:
4 eggs |
salt & freshly ground black pepper |
1 tablespoon butter, melted |
4 plum tomatoes, chopped |
1/4 onion, chopped |
splash vinegar |
Directions:
1. Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
2. Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
3. Place eggs in a 350 degree F oven for 8 minutes.
4. Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
5. Pour tomato sauce over eggs and serve.4.
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