Juicy farmer’s market tomatoes and jammy eggs draped with oil-packed deliciously salty anchovies. Instead of seasoning the tomatoes with sea salt, I ate them with little bits of anchovy. Perfect as a simple light meal or a special snack.
Room temp eggs are cooked for 7 ½ minutes then plopped into an ice bath. My ice bath wasn’t icy enough because I was lazy so the eggs may have “cooked” a little longer than intended, but it’s all good with me.
Red and green zebra tomatoes from @assawagafarm 🍅