Hard-Boiled Eggs Guisados en Escabeche

Servings:

Author: Gaila Pérez - Strength & Sazón

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12 large eggs: Hard-boiled and peeled. You can leave them whole or slice them in half lengthwise; halving allows the sauce to penetrate the yolk surface for more flavor.
1 red onion: Sliced into thin rings. Red onion is traditional in escabeche; it has a deeper flavor and holds its color even after cooking making the dish beautiful.
1 green bell pepper or cubanelle: Sliced into thin strips. Cubanelle is the more authentic choice, milder and sweeter than a bell pepper, closer to what a Dominican kitchen would use.
2 plum tomatoes: Chopped. Plum tomatoes have less water than beefsteak; they build a thicker sauce.
1 tablespoon tomato paste: For richness color, and body. This is the difference between a thin liquid and a real sauce.
2 garlic cloves: Minced fine. Not optional.
¼ cup water or low-sodium chicken bone broth: Bone broth adds collagen depth, and a few extra grams of protein. Use it.
1 tablespoon apple cider vinegar: The escabeche element. Do not substitute white wine vinegar; ACV has a softer slightly fruity acidity that complements the tomato.
Fresh cilantro: Roughly chopped for garnish. A generous handful this is not decorative; it is flavoring.
Salt and black pepper: To taste. Taste the sauce before seasoning; the tomato paste and broth both carry sodium.
1 teaspoon olive oil: For sautéing. Just enough to coat the pan.

Prep the eggs: Boil eggs 9 to 10 minutes for fully hard yolks, cool in an ice bath for 2 minutes, peel, and set aside. Slice lengthwise if desired, halved eggs absorb the escabeche sauce better and look beautiful plated.
Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add sliced red onion and green pepper. Sauté 3 to 4 minutes, stirring occasionally, until the onion is translucent and just beginning to soften. The goal is tender-soft, not browned.
Build the sazón: Add minced garlic and chopped tomatoes. Cook 2 more minutes, stirring, until the tomatoes begin to break down and release their juices.
Create the escabeche sauce: Stir in tomato paste, apple cider vinegar, salt, and pepper. Add the water or bone broth slowly, stirring to incorporate. Reduce heat to low and simmer 5 minutes until the sauce thickens and the flavors fully meld, it should coat a spoon and smell deeply savory with a bright acidic lift.
Stew the eggs: Gently nestle the hard-boiled eggs into the sauce. Spoon the sauce and onions over the eggs generously. Let them simmer together 2 to 3 minutes, just enough for the eggs to absorb the flavor and warm through completely.
Finish and serve: Garnish with plenty of fresh cilantro. Serve immediately directly from the pan, or plate over cauliflower rice with fresh avocado alongside.

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