Piedmont Eggs

  • Level: Easy
  • Total: 8 hr 15 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Yield: 6 eggs
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6 hardboiled eggs

About 2 cups/500 ml extra-virgin olive oil

1 cup/75 g finely chopped fresh parsley

1 head garlic, peeled and minced

4 tablespoons/90 g tomato paste

6 anchovies


  1. Put the hardboiled eggs in a bowl. Beat together the oil, parsley, garlic, tomato paste and anchovies, and pour over the eggs. Cover and refrigerate overnight. Put an egg on each plate, spoon over some oil, eat with crusty bread.