French Style Hard Boiled Eggs

I have yet to find a way the French prepare eggs that I don't like.  Here's a recipe I love in the summer months.  Pair this with some crusty french bread for a light lunch or snack that's healthy and delicious.

Start with 3-4 eggs large eggs.  Place them in a saucepan and cover with cold water.  Over a high heat, heat the water to just before boiling.  Turn the heat source off and cover for 25 minutes.  This French method ensures even cooking and a perfect hard boiled egg.

Pour off the hot water and cover the eggs with cold water for several minutes to make them easier to peel.

Finely chop a large bunch of parsley, 3 cloves of garlic, and open a small container of tomato paste.

Add 3 heaping Tbs. of tomato paste, 3-4 Tbs of olive oil, and mix.

Peel the eggs and layer them with the tomato/parsley mixture.  Once you've filled the jar, pour olive oil into the jar to fill the remaining spaces between the eggs.  Refrigerate and enjoy!  The eggs stay good for 5 days refrigerated.