Matbucha (Slow-Cooked Tomato Sauce)
Heat oil in a large heavy saucepan over medium heat. Add garlic and coriander and cook, stirring, until very fragrant, 1 to 2 minutes. Add tomatoes and salt. Bring to a simmer. Reduce heat and cook at a bare simmer, stirring occasionally, until the liquid is completely evaporated and the oil looks separated from the tomatoes, 4 to 6 hours.Advertisement
To hard-boil eggs, place in a medium saucepan, cover with 1 to 2 inches water and bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Drain and cover the eggs with ice-cold water; let stand until cool. Peel and refrigerate until ready to use.
Serve the tomato sauce garnished with egg slices and cilantro.
Make Ahead Tip: Cover and refrigerate for up to 3 days; let come to room temperature or reheat before serving.
1 vegetable, 1/2 medium-fat meat, 3 fat