EGG HALVES WITH HOT TOMATO AND ANCHOVY SAUCE

Egg Halves With Hot Tomato and Anchovy Sauce

Sometimes I wonder how it would have been to have just one child, to have stopped at one and never continued giving birth to the other ones. I wonder if it would have been easier or not. Not that I am not happy to have the other two, I remember vividly how good it felt when no 2 was born, it was as if our family had gained the right balance, but I still wonder. Just as I now have three children to rejoice in, with one I would only have had one to worry about. Or is the sum of worrying constant and the amount of my worry is now divided in three instead? I suppose we all are worriers to different degrees, I don’t consider myself a great worrier and I am not that apprehensive when it comes to my children, but it is there somewhere. Nagging. Better not think too much about it.

In France you often get a hard boiled egg as a starter and I have always liked it, I often make it when we have guests. Here I have made an Italian variation.

Egg Halves With Hot Tomato and Anchovy Sauce

EGG HALVES WITH HOT TOMATO AND ANCHOVY SAUCE

hard-boiled eggs
sweet tomatoes
chili paste. You can use ground or fresh chili too
anchovy fillets in oil
parsley, finely chopped
chili pepper, in paste or ground or chopped
lemon juice
salt
extra-virgin olive oil

– Chop the tomatoes finely and unless they are extremely watery, keep the liquid.
– Chop anchovy fillets finely.
– Mix tomatoes with anchovy, chili paste, parsley, lemon juice and olive oil. Check the salt and add a little if needed.
– Divide the hard-boiled eggs in two length wise, put them on a plate and and spoon the sauce on top of each egg.

Egg Halves With Hot Tomato and Anchovy Sauce

Some recipes with filled eggs here on Lucullian, for more see the recipe index:


ASPARAGUS AND PESTO FILLED EGG HALVES

SARDINE EGGS WITH CHILI AND GINGER
EGG AND COUSCOUS SALAD SERVED IN EGG HALVES

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