Shorey is great at arranging ingredients in an artistic way on a plate. There is a lesson here in the cooking of the egg and in the presentation of the dish. It makes a nice lunch and is also a great starter for a summer dinner. Both Shorey and I like anchovies, but you don’t have to use them if they are not to your taste.
Serves 2
For the sauce: Mix all the ingredients together in a small bowl and set aside in the refrigerator.
Bring a small saucepan of water to a boil. Meanwhile, prick the rounded end of each egg with a pushpin or thumbtack. Lower the eggs into the boiling water, reduce the heat so the water barely boils, and cook the eggs for 10 minutes.
Pour off the water, shake the pan to crack the eggshells, and fill the pan with cold water. Add some ice to the pan to cool the eggs thoroughly.
After 15 minutes, or when the eggs are cold, shell them and cut each into quarters lengthwise. Cut each tomato lengthwise into quarters, then slit each quarter open. Split the anchovies lengthwise into halves.
Divide the sauce between two serving plates. Arrange 4 tomato quarters on each plate, placing them in the sauce so they meet in the center of the plate. Place an egg quarter in the opening of each tomato, with two of the egg quarters yolk side up and two yolk side down. Place an anchovy fillet half on each egg quarter, garnish with parsley, and serve.