- 4 eggs
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1 large baguette, about 25 cm long, about 225 g
- 3 ripe tomatoes, sliced
- 1 red or yellow capsicum, seeded and very thinly sliced
- ½ mild red onion, very thinly sliced
- 8 anchovy fillets, halved lengthwise
- 1 tablespoon drained capers
- a good handful of fresh basil leavespepper
- Place the eggs in a saucepan with enough cold water to cover them.
- Bring to the boil, then reduce the heat slightly so that the water is boiling gently, and cook the eggs for 8 minutes.
- Drain and rinse the eggs under cold running water to cool them quickly.
- Peel and slice.
- Stir the oil and garlic together in a small bowl.
- Cut the bread open lengthwise, keeping it still attached along one side, like a hinge.
- With the loaf opened out flat, drizzle the garlic oil over the cut sides.
- Layer the egg slices, tomatoes, capsicum, onion and anchovies in the baguette, scattering on the capers and basil leaves among the layers.
- Make sure that each ingredient is evenly distributed along the loaf.
- Season with pepper, then close up the loaf and wrap in plastic wrap.
- Leave at cool room temperature for about 1 hour (or up to 3 hours in the fridge).
- Slice across into 4 portions for serving.
Preparation: 15 minutes, plus 1 hour soaking
Cooking: about 10 minutes