Basque eggs in vegetable sauce

Ingredients for 4 servings:

• 8 eggs, hard-boiled
• 1 large onion(s), finely diced
• 2 bell peppers, red
• 500 g tomatoes, ripe, diced
• 100 g peas, frozen
• 3 garlic cloves, chopped
• 1 tbsp turmeric
• 1 chili pepper(s), red, chopped
• 1 tbsp paprika powder
• 1 tbsp flour
• Salt
• 2 tbsp parsley, finely chopped
• 2 tbsp olive oil
• 1 cup broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the diced onion in olive oil until soft but not browned. Add the turmeric, chili, garlic, paprika, and flour and stir briefly. Add the diced tomatoes and 1 cup of stock. Season with salt and simmer for 20 minutes. Cut the bell peppers into thin strips and add them to the pot along with the peas. Cover and simmer for another 10 minutes. Season to taste and stir in half the parsley. Peel and halve the eggs and add them to the sauce. Sprinkle with the remaining parsley. This goes very well with rice.