Hard-Boiled Eggs with Cherry Tomatoes

Ingredients

• large eggs 2 pieces
• cherry tomatoes 1/2 cup
• olive oil 1 teaspoon
• salt to taste
• black pepper to taste

Method

1. Prepare the eggs for boiling. Place 2 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch.
   Tip: Using cold water helps prevent the eggs from cracking due to sudden temperature changes.
2. Boil the eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes.
   Tip: Simmering instead of a rapid boil helps keep the eggs from bouncing and cracking.
3. Cool the eggs. After 12 minutes, carefully drain the hot water and immediately transfer the eggs into a bowl of ice water or run them under cold tap water for 5 minutes. This stops the cooking process and makes peeling easier.
   Tip: Cooling quickly prevents the yolks from developing a greenish ring.
4. Peel the eggs. Gently tap each egg on a hard surface to crack the shell, then peel it off starting from the wider end where there is usually an air pocket.
   Tip: Peeling under running water can help remove small shell pieces.
5. Prepare the cherry tomatoes. Wash 1/2 cup of cherry tomatoes thoroughly. Cut them in halves or quarters depending on your preference.
   Tip: Cutting tomatoes releases their juices, enhancing flavor.
6. Assemble and season. Place the peeled hard-boiled eggs on a plate alongside the cherry tomatoes. Drizzle with 1 teaspoon of olive oil and season with salt and black pepper to taste.
   Tip: Olive oil adds healthy fats and enhances flavor.

Pro tips

• Use eggs that are a few days old for easier peeling.
• Serve immediately for the freshest taste or refrigerate for up to 2 days.