Ovos Duros á Portuguesa

Hard-boiled eggs à la Portugaise

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This consists of large, firm tomatoes, halved and the interior scooped out. They are seasoned with salt and pepper and cooked in a little oil for a few minutes only. A hard-boiled egg is placed in each half tomato, and a thick Portugaise sauce (made with tomatoes, a little onion, garlic, oil, salt and pepper) is poured over each egg.