Boiled eggs in spicy tomato sauce

Ingredients for 4 servings:

• 8 eggs
• 1 onion(s)
• 2 cloves garlic
• 2 tbsp oil
• 2 tbsp, leveled tomato paste
• 125 ml tomato juice
• 1 pack of chopped tomatoes (500 g)
• Salt
• Cayenne pepper
• ½ bunch of oregano or equivalent amount dried
• 1 jar capers (45 g)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Leftover Easter eggs served differently

Dice the onion and garlic and sauté in hot oil. Add the tomato paste and sauté. Then add the tomato juice and chopped tomatoes, bring to a boil, and simmer over low heat for about 10 minutes. Stir occasionally. Season generously with salt and cayenne pepper. Stir in the chopped oregano leaves and capers. Peel the remaining Easter eggs, or freshly boiled or soft-boiled eggs, halve them, and arrange them on top of the tomato sauce. Serve with fresh baguette or flatbread.