Zutaten für Portuguese Hard Boiled Eggs Ovos Duros A Portuguesa
- 4 large ripe tomatoes
- Tomato Sauce
- Salt And Pepper
- 1 tablespoon olive oil
- Hard Boiled Eggs
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Zubereitung von Portuguese Hard Boiled Eggs Ovos Duros A Portuguesa
- Preheat oven to 375°F (190°C).
- Halve 4 large ripe tomatoes crosswise and gently scoop out the pulp, reserving the pulp for another use or discard.
- Lightly season the tomato halves with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Drizzle 1 tablespoon olive oil over the tomato halves and place them cut-side up on a baking sheet.
- Roast for 10-12 minutes, or until slightly softened.
- While the tomatoes roast, hard-boil 4 large eggs. Place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over the eggs until cool enough to handle. Peel the eggs.
- Place one peeled hard-boiled egg in each roasted tomato half.
- Spoon 1/4 cup of thick tomato sauce or purée over each egg.
- Garnish with fresh parsley (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
35g
Fat
24g
Carbs
4g
