Egg and Herbs Salsa

Name: Egg and Herbs Salsa
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 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

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
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 with capers, anchovies, eggs and garlic and add the oil little by little. Season with salt and pepper. Arrange egg and herb salsa in small bowls and garnish with caper apples.