Hard-Cooked Eggs in Tomato-Onion Sauce

• 3 tablespoons extra virgin olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 3 dried chilies, optional
• 3 sprigs thyme or rosemary
• 8 eggs
• 3 cups chopped tomatoes (canned are fine)
• Salt and pepper
• Chopped parsley leaves for garnish

1. Put oil in a 10- or 12-inch skillet and turn heat to medium.
2. A minute or 2 later, add onions, garlic, chilies if you're using them and herb.
3. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low.
4. Cook until onions are very soft but not brown, 10 to 15 minutes.
5. Meanwhile, put eggs in cold water to cover.
6. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
7. When onions are done, uncover and turn heat to medium-high.
8. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles.
9. Cook for about 5 more minutes.
10. When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel.
11. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so.
12. Taste and adjust seasoning, garnish and serve hot.

extra virgin olive oil, onions, garlic, chilies, thyme, eggs, tomatoes, salt, parsley

Taken from cooking.nytimes.com/recipes/11942 (may not work)