Hamin Eggs – Eggs Cooked for Hours with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Boiled Egg

1. 8
   Arrange the eggs in a single layer in a pot and add the onion skins, coffee, tomato paste, olive oil and salt.

   Pot
2. 9
   Pour in the water to cover the eggs and bring to a boil.

   Stove
3. 10
   Turn down the heat to very low, cover and simmer for 6–8 hours.

   StoveLid

   💡The heat should be so low the water barely moves: at a real boil the eggs crack and the whites turn rubbery.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 11
   Check now and then and add water as needed so the eggs are always covered.
5. 12
   Serve the eggs warm, the shells brown and the whites caramel-colored.