So much for Catalan cooking!!! Though I still have a few recipes up my sleeves, we can get back to that another time. What I am going to share with you today, is something that my Lola Goring always made her old faithful "cocinera" Purin cook, whenever her grandchildren would descend upon her in Villa Flora, during their summer vacations. It was a good "panakip butas" or "mata el hambre" recipe that Lola always did, as it could be done in a hurry and at the last minute too. Up to this day, I still cook this last minute thing, whenever my own kids bring home unexpected guests. I am sure, you have your own family’s version of it!!!

LOLA’s EGGS IN TOMATO SAUCE

8 pieces hardboiled eggs (halved lengthwise)

1 ½ pack tomato sauce (Original Del Monte 225 gms)

1 big white onion (chopped finely)

1 head garlic (macerated finely)

4 tablespoons E.V. olive oil; ¼ cup water

Salt & pepper (to taste)

PROCEDURE:

1.) Heat up your "sarten" and pour in the olive oil. Throw in the garlic and onions together, and move around till onions turn translucent. Pour in your tomato sauce and water. Bring to a gentle simmer. Season with salt and pepper and continue to simmer for another 10 minutes.

2.) Gently put in one by one, the egg halves. Make sure that the yolks remain together with the whites and are not dislocated upon immersion. Gently cover each egg half with the sauce. You can drizzle more olive oil just before serving.

TIPS:

- Putting in the garlic and onions together, always prevents the garlic from getting burned.

- Lola always served this egg dish with fried chicken, breaded pork or "camaron rebosado".

- Namits gid to make "samo" with newly boiled white rice.

Enjoy your Lola’s Eggs in Tomato Sauce, and a big hug from the Red Hot Mama!!!