Makes 4 sandwiches
The technique for hard-cooked eggs doesn’t seem as though it will work — it’s longer than most recipes — but it does. Just make sure you keep the simmer nice and low.
|¼||cup olive oil|
|1||onion, finely chopped|
|2||teaspoons ground cumin|
|2||teaspoons ground coriander|
|Pinch of cayenne pepper|
|1||tablespoon apricot jam|
|8||slices whole-wheat bread|
|2||tablespoons butter, at room temperature|
|3||scallions, finely chopped|
|½||bunch fresh cilantro, leaves
1. In a saucepan, combine the eggs and cold water to cover. Bring to a boil, turn the heat to a low simmer, and cook for 15 minutes. Transfer to a bowl of very cold water and let cold water run into the bowl for 1 minute. Let stand until the eggs are cool enough to handle. Peel them and drain on paper towels.
2. In a skillet, heat the oil and cook the onion, stirring often, for 8 minutes. Add the cumin, coriander, turmeric, cayenne, and salt. Cook, stirring, 2 minutes more. Stir in the apricot jam and water. Simmer for 4 to 5 minutes until the mixture looks like a syrup. Remove from the heat and cool.
3. Chop the eggs coarsely and add to the spice mixture. Mix well and taste for seasoning. Add more salt and cayenne, if you like.
4. Toast the bread on one side only, if possible. Butter the untoasted sides and spread the egg mixture over 4 slices. Top with the scallions and cilantro. Cover with the remaining slices of bread, toasted sides up. Adapted from “How to Boil an Egg”