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

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