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Eggs in anchovy sauce
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.
Ingredients
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