Hard-boiled eggs and vegetables braised in chunky homemade tomato sauce. Think of it as a meatless version of afritada. I added potato and eggplant wedges, but there are a lot of other vegetables that will go well with this sauce. Green beans, sweet peas, bell peppers, carrots, squash, zucchini…
What should the egg sarciado be served with? It’s good with rice but equally delicious with bread. Just think of mopping that rich sauce with pieces of crusty bread. So rustic and unpretentious. It’s a dish that I can imagine enjoying on the sunny veranda of an Italian villa overlooking a serene lake or a vineyard. Or, perhaps, on the porch of a beach house overlooking the South China Sea. In short, it doesn’t matter where in the world you are — this egg sarciado will be just as satisfying and comforting.
Start with hard-boiled eggs (see how to boil eggs).
Then, make your tomato sauce (see the recipe). If your tomatoes aren’t red enough to make a bold red sauce, sprinkle in some paprika.
When you reach the point where you turn down the heat to start the process of reducing the sauce, add the vegetables. Eggplants and potatoes take about 20 minutes to cook so by the time the sauce has reduced and thickened, the vegetables should be done. However, if you have other vegetables in mind, remember that they may require a longer or shorter cooking time. Add to the sauce first the ones that take longest to cook.
About five minutes before the cooking time is up, add the hard-boiled eggs.
Turn off the heat and leave for about ten minutes to allow the eggs to absorb the flavors of the sauce before serving.
For an equally delicious recipe with hard-boiled eggs and sauce, see son-in-law eggs.