Ingredients:

• 4 hard boiled eggs
• 1 tbsp – oil
• 1 tbsp – finely grated Onion
• salt to taste
• 1 slice – bread (decrusted and soaked in water)
• 1/2 tsp – pepper
• For the sauce:
• 500 g – tomatoes, skinned and chopped
• 1 spring – Mint
• 1 onion, finely sliced
• 1 tsp – Butter
• 1/2 tsp – pepper
• salt to taste

Method:

1. Slice the eggs in half, lengthwise. Remove yolks and mash fine.
2. Squeeze out the water from the bread and mash into the yolks.
3. Melt the oil in a pan and fry the grated onion until soft. Then add the egg yolk mixture, season with pepper and salt to taste.
4. Mix well and remove from fire. Grease a baking dish and arrange the egg whites in it.
5. Fill each hollow with the yolk mixture. Keep aside.
6. To make the sauce:
7. Melt the butter in a pan and fry the onion till golden brown.
8. Add the tomatoes along with the mint, pepper and salt to taste.
9. Cook till the tomatoes are tender.
10. Strain and pour the sauce over the stuffed eggs.
11. Cover the dish and heat in a moderate oven at 177 degrees C.
12. Do not overheat or the whites will become tough.
13. Garnish with boiled green peas before serving.