Sicilian Eggs with Anchovies ( Uova Con Acciughe)

Sicilian Eggs with Anchovies ( Uova Con Acciughe)

Difficulty Level


  • 1/4 cup olive oil
  • 3 anchovy fillets
  • 1 small onion, sliced
  • 1 cup diced celery
  • 2 sweet green peppers, diced
  • 6 ounces can tomato paste
  • 3 cups water
  • 8 hard boiled eggs, sliced
  • salt and pepper


serves 6. Cook oil, anchovies, onion, celery and peppers slowly 10 minutes. Stir occasionally to prevent sticking. Blend tomato paste and water and add. Season with a very little salt and pepper. Cover pan and simmer until celery is tender, stirring occasionally. Put 1/4 cup sauce on the bottom of a serving dish. Over this place a layer of hard boiled egg slices. Alternate layers of sauce and eggs, finishing with sauce. Serve hot or cold.

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