With the arrival of the warm season, we start thinking about our figure and try to limit calories by preparing an easy, quick, and healthy recipe, the Neapolitan Eggs. This dish with vegetables and eggs can be a light main dish or a tasty, fresh option to take to the beach.
Other recipes
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 4 tomatoes
- 4 eggs
- 1 curly lettuce
- 8 pickled capers
- 8 fillets anchovies in oil
- 5 leaves basil
- 1 1/3 tbsp extra virgin olive oil
- 1 tbsp vinegar
- 1/2 tsp fine salt
- to taste pepper
Tools
- Kitchen Scale
- Cutting Board
- Small Pot
Steps
Boil the eggs, which should be at room temperature, for 8 minutes from the start of boiling. Once cooked, cool them under cold water, peel them, and slice them into rounds. Wash the tomatoes and also slice them into rounds.
Prepare a plate with washed and dried lettuce, and place the tomatoes and eggs on top. Decorate with capers and anchovies. Tear the basil leaves and sprinkle them over the dish along with an emulsion of vinegar and oil. Finish with salt and pepper. Serve the Neapolitan Eggs as an appetizer, as a side dish, or take them to the beach.
