Eggs in anchovy sauce

Ingredients

• 1 bunch of lettuce
• 7 hard boiled eggs
• ½ red sweet pepper
• ½ yellow sweet pepper
• 3 anchovy fillets in oil
• 2-3 garlic cloves
• 3-5 sprigs of parsley
• 100 ml of olive oil
• sea salt
• freshly ground black pepper

Cooking

Step 1

Rinse lettuce, pat dry and arrange on a platter. Cut the eggs into slices about 5 mm thick and place on the lettuce.

Step 2

Free red and yellow peppers from seeds and partitions and cut into small cubes. Chop the anchovy fillet. Crush the garlic cloves with a knife. Separate the parsley leaves from the stems and chop.

Step 3

Heat olive oil in a saucepan over moderate heat. Add pepper, garlic and anchovies. Lower the heat and cook for 7-10 minutes, avoiding the color of the garlic to change. Remove the saucepan from the stove, remove the garlic and add the parsley. Stir.

Step 4

Pour sauce over eggs, season with sea salt and coarsely ground black pepper.