Eggs with Charred Tomatoes, Anchovies & Bread Crumbs
Ingredients
1 day-old baguette or French loaf, crust removed and cut into 1/2-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
Get Cooking
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.
Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.
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.
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.
