Eggs in tomato and mustard sauce

Ingredients for 4 servings:

• 3 large shallots
• 1 tbsp sugar
• 1 tsp, heaped ginger, finely chopped
• 1 tsp, heaped sea salt, coarse
• 1 large pepper, red, mild
• 2 small garlic cloves
• 1 jar white wine (0.2 l)
• 1 tbsp, clarified butter
• 1 dash of Crema di Balsamic vinegar
• 2 tbsp mustard, hot
• 6 tbsp mustard, sweet (Bavarian)
• 200 g yogurt (3.5%)
• 1 can of tomatoes, peeled
• 150 g sour cream
• 1 sprig(s) rosemary, the finely chopped needles of it
• 1 bunch of dill
• 8 large eggs (organic, size L), soft-boiled
• 1 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

without flour

Heat the clarified butter in a pan or a similarly large pot. When it’s 3/4 melted, add the finely sliced ​​shallots. Reduce the heat to 1/3 (electric stove: mark 6). Add the very finely chopped ginger, garlic, and chili peppers. Add the sugar and stir until the shallot rings have developed into a sauerkraut-like consistency. Season with salt. Add a splash of balsamic vinegar and continue stirring. Add the first tablespoon of hot mustard and continue stirring, then add the tomato paste. The difficulty lies in creating a paste in the bottom of the pan, but not allowing it to burn. When the desired creamy consistency is achieved, add the finely chopped diced tomatoes, rosemary, and dill. Add the yogurt, the second teaspoon of hot mustard, and the sweet mustard. Stir well, bring to a boil, add the sour cream, and simmer gently. As soon as bubbles appear, whisk until creamy. Season with salt and pepper. Peel the eggs and add them to the sauce. Serve with mashed potatoes or mashed potatoes.