Charred Tomatoes With Egg, Anchovies and Bread Crumbs
Published August 9, 2016
Evan Sung for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 day-old baguette or French loaf, crust removed and cut into ½-inch cubes (about 2 cups)
Extra-virgin olive oil
Salt and pepper
2 cloves garlic, smashed to a paste or grated
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 pounds firm, ripe tomatoes
4 large eggs, hard-cooked for 8 minutes, peeled and halved
8 anchovy fillets, rinsed and patted dry
Basil leaves, for garnish
Parsley leaves, for garnish
Crushed red pepper, for garnish
Nutritional analysis per serving (4 to 6 servings)
33 grams carbs; 129 milligrams cholesterol; 257 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 589 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the bread crumbs: Heat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in one layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Set aside to cool. When cool, crush into very coarse crumbs.
- Step 2
Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in ¼ cup of olive oil. Set aside.
- Step 3
Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on one side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.
- Step 4
Place tomatoes and eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of bread crumbs. Garnish with basil, parsley and crushed red pepper.
Private Notes
Comments
I'm in the process of preparing this salad for the 2nd time. Instead of broiling the tomatoes or wasting propane on my grill, I heated a heavy, well seasoned steel skillet to screaming hot, brushed the tomato slices with a bit of olive oil & a pinch of salt. In less than 1 minute they were perfectly charred. I like to put the anchovies on the tomatoes and sprinkle chopped chives on the eggs.
Yummy!
Love it! Especially with the anchovies. I added a few Calamata olives. What's there not to like indeed!
8 minute eggs will not result in what is shown here. I bring large eggs to a boil in salted water then turn off heat. Leave eggs on stove in covered pan for 5 minutes. Drain and cover eggs in cold water or they will continue to cook.
Mashed half the anchovies in with the garlic for the dressing. Delicious!
Absolutely delicious!
Was in a hurry so skipped the bread crumbs and served over toast. Otherwise made as written and broiled the tomatoes. Dinner in under 20min and delicious.