Piedmont Eggs

Ingredients

  • 6 hardboiled eggs
  • About 2 cups/500 ml extra-virgin olive oil
  • 1 cup/75 g finely chopped fresh parsley
  • 1 head garlic, peeled and minced
  • 4 tablespoons/90 g tomato paste
  • 6 anchovies

Directions

Put the hardboiled eggs in a bowl. Beat together the oil, parsley, garlic, tomato paste and anchovies, and pour over the eggs. Cover and refrigerate overnight. Put an egg on each plate, spoon over some oil, eat with crusty bread.

Categories:

Parsley

Garlic

Eggs

Snack




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Piedmont Eggs
Servings
Servings
Piedmont Eggs

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