Summary

Ingredients

• 8 egg (s)
• 1 onion (s)
• 2 cloves garlic
• 2 tablespoons oil
• 2 tablespoon, leveled tomato paste
• 125 ml tomato juice
• 1 packet tomatoes, chunky (500 g)
• salt
• Cayenne pepper
• 0.5 ½ bunch oregano or the equivalent amount dried
• 1 glass capers (45 g)

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Instructions

1. Dice the onion and garlic and sauté in the hot oil. Add tomato paste and sweat. Then add the tomato juice and the chunky tomatoes, bring to the boil and reduce over low heat for about 10 minutes. Stirring occasionally. Season well with salt and cayenne pepper. Stir in the chopped oregano leaves and capers.
2. Peel the remaining Easter eggs or, in the meantime, freshly boiled or hard or wax-soft eggs, cut in half and arrange on the tomato sauce.
3. Fresh baguette or flat bread tastes good with it.