Steps
- Lower 4 eggs into boiling water and cook for 9-10 minutes. Cool under running water, peel, and halve lengthwise.
- Meanwhile, heat a little vegetable oil in a skillet over medium heat. Sauté 2 sliced onions until lightly golden.
- Crush 3 garlic cloves with salt and pepper, then stir into the onions. Add 3 diced tomatoes, 1 sprig of thyme, and 1 teaspoon of turmeric.
- Cook over low heat until the tomatoes soften into a thick sauce. Add the eggs and simmer for 8-10 minutes; adjust the seasoning.