Egg and Herbs Salsa
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
5
- 4 Eggs (size M)
- 1 collar Parsley
- 1 TABLESPOON Capers
- 2 Anchovy fillets
- 1 small clove of garlic
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Caper apples
Directions
- 1
Cook the eggs in boiling water for about 9 minutes. In the meantime wash parsley, dab dry and pluck. Finely chop parsley, capers and anchovies. Drain the eggs, quench and remove the shell.
- 2
Chop eggs. Peel garlic and chop finely. Mix parsley, capers, anchovies, eggs and garlic and gradually add the oil. Season with salt and pepper. Arrange egg and herb salsa in small bowls and garnish with caper apples.
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