Eggs "alia Monachile"

Ingredients

• 4 Eggs (Large)
• 2 tablespoons Vinegar (White or apple cider vinegar)
• 1 tablespoon Sugar (Brown or white sugar)
• 15 Almonds (Chopped finely)
• 1 small piece Candied Citron (Finely chopped)
• 1 pinch Cinnamon (Ground)
• 1 pinch Cloves (Ground)
• 1 pinch Pepper (Ground black pepper)
• 1 pinch Salt
• 2 tablespoons Water (Optional, if sauce is too acidic)
• 1 teaspoon Flour (All-purpose, for thickening)

Instructions

1. 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold running water. Peel and halve the eggs lengthwise.
2. 2In a small saucepan, combine vinegar, sugar, chopped almonds, and candied citron. Bring to a boil over medium heat.
3. 3Let the sauce boil gently for 2 minutes, then add cinnamon, cloves, pepper, and salt. If the sauce is too acidic, add a little water.
4. 4Before removing from the stove, stir in flour to give body to the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly.
5. 5Pour the sauce over the halved eggs and serve immediately.