Yield: 6 Servings
Measure | Ingredient |
---|---|
6 larges | Eggs |
4 \N | Tomatoes, peeled, seeded, and diced |
2 \N | Cloves garlic, peeled and finely minced |
1½ tablespoon | Extra-virgin olive oil |
\N \N | Salt & freshly ground pepper |
\N \N | Dash of balsamic vinegar |
10 \N | 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