Portuguese Hard Boiled Eggs Ovos Duros a Portuguesa
Elevate your egg game with Portuguese Hard Boiled Eggs, or Ovos Duros à Portuguesa, a rustic and flavorful dish that celebrates bold Mediterranean ingredients. This recipe pairs tender, perfectly boiled eggs with a rich tomato-based sauce infused with aromatic garlic, sweet onions, smoky paprika, and a hint of bay leaf. Simmered to perfection, the sauce envelops the eggs, creating a vibrant and comforting meal that's as simple as it is satisfying. Garnished with fresh parsley and best served with crusty bread or fluffy rice, this traditional Portuguese dish is perfect for cozy family dinners or a unique brunch centerpiece. With just 10 minutes of prep time and easy-to-follow steps, Ovos Duros à Portuguesa is an irresistible way to bring a taste of Portugal to your table!
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Olive oil
- 1 large Onion
- 3 medium Garlic cloves
- 4 medium Tomatoes
- 1 tablespoon Tomato paste
- 1 teaspoon Paprika
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons Fresh parsley
Instructions
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer the eggs for 9-12 minutes. Remove the eggs from the water and place them in an ice bath to cool. Peel and set aside.
Heat the olive oil in a large skillet or frying pan over medium heat.
Finely slice the onion and mince the garlic. Add both to the pan and sauté for 3-4 minutes until softened and fragrant.
Chop the tomatoes into small pieces. Add them to the skillet along with the tomato paste, paprika, bay leaf, salt, and black pepper. Stir well to combine.
Pour in the water, bring to a gentle simmer, and cook for 10 minutes, allowing the sauce to reduce slightly and thicken.
Slice the peeled boiled eggs in half and carefully nestle them into the tomato sauce, cut side up. Spoon some sauce over the eggs to coat.
Cover the pan with a lid and cook for an additional 5 minutes on low heat, allowing the eggs to absorb the flavors of the sauce.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or a side of steamed rice for a complete meal.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 328 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
