Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce)

From "The South American Cookbook" by Cora and Bob Brown.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  eggs
•  salt & freshly ground black pepper
• 1  tablespoon butter, melted
• 4  plum tomatoes, chopped
• 1⁄4 onion, chopped
•  splash vinegar

Directions

1. Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
2. Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
3. Place eggs in a 350 degree F oven for 8 minutes.
4. Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
5. Pour tomato sauce over eggs and serve.4.