Hard cooked eggs with salsa cruda - martha st
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggs |
| 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 | |
Directions
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