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Uova Sode con Salsa Rossa




Source of Recipe


Internet


List of Ingredients




Hard Boiled Eggs Under Red Sauce

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

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. Sauté until the onion becomes translucent, then add the celery. Cook, stirring from time to time, until the celery is tender. Add the tomatoes with their juice and cook for 15 to 20 minutes, stirring occasionally, until you sauté the fat separating from the sauce. Add the salt and liberal grindings of pepper. Stir, add the basil and stir again. Shell the hard boiled eggs, slice them in half lengthwise and place them in the pan, yolk facing up. Turn the heat down to medium, cover the pan and cook for 2 minutes. Serve when lukewarm. Serves 4 to 8 portions



Recipe