|4||Tomatoes, peeled, seeded, and diced|
|2||Cloves garlic, peeled and finely minced|
|1½ tablespoon||Extra-virgin olive oil|
|Salt & freshly ground pepper|
|Dash of balsamic vinegar|
|10||Basil leaves, plus more for garnish|
1. Place eggs in a pan of cold water; bring to a boil. Simmer over low heat for 7 minutes. Drain and cover with cold water until cool enough to handle. Peel and chill until ready to use. This will give you an egg with a slightly soft center.
2. Combine tomatoes with garlic, oil, salt and pepper to taste, and vinegar. Tear basil leaves into pieces and stir in. Store, tightly covered, for up to 2 days.
3. Serve the eggs with the sauce, garnishing with whole basil leaves.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl
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