Uova Sode con Salsa Rossa

Hard-Boiled Eggs Under Red Sauce

Preparation info

  • Difficulty


  • 4 or 8


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

I Am Equally fond of hard-boiled eggs and tomato sauce and, on a day that I felt like having nothing else, I put the two together.

Simple and straightforward as it is, the dish has turned out to be quite versatile. One can make of it, as I originally did, a light but satisfying lunch, or serve it as warm antipasto, or include it in a buffet.


  • 4 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped celery
  • cups canned Italian peeled plum tomatoes, cut up, with their juice
  • Salt
  • Black pepper in a grinder
  • 2 tablespoons fresh basil leaves, washed, shaken dry, and torn into small pieces
  • 4 extra large hard-boiled eggs


  1. Choose a sauté pan that can subsequently accommodate the 4 eggs sliced in half in a single layer. Put in the oil and chopped onion, and turn on the heat to medium high.
  2. Sauté until the onion becomes translucent, then add the celery. Cook, stirring from time to time, until the celery is tender.
  3. Add the tomatoes with their juice and cook for 15 to 20 minutes, stirring occasionally, until you see the fat separating from the sauce. Add salt and liberal grindings of pepper. Stir, add the basil, and stir again.
  4. Shell the hard-boiled eggs, slice them in half lengthwise, and place them in the pan, yolk facing up. Spoon enough sauce over them to cover. Turn the heat down to medium, cover the pan, and cook for 2 minutes. Serve when lukewarm.

Serving Suggestions

As part of a light, summer lunch or brunch. Also as part of a buffet.