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Hard-Boiled Eggs with Tomato Sauce

Boil twelve fresh eggs for eight minutes, plunge in cold water for a minute, remove, shell, then cut them in halves lengthwise. Reduce a half pint tomato sauce in a saucepan to about a gill, add eggs to tomato sauce with a half teaspoon salt and half teaspoon pepper. Mix well, cook for five minutes, transfer them into a deep dish and serve.