Tomato, egg & anchovy salad

Tomato, egg & anchovy salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 red onion
4 large chopped tomatoes
black olives
2 quartered hard-boiled eggs
8 boquerones
1 teaspoon ground cumin
4 tablespoons extra-virgin olive oil
1 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Peel and finely slice 1 red onion, then combine in a bowl with 4 large chopped tomatoes, a small handful of black olives, 2 quartered hard-boiled eggs and 8 boquerones (Spanish-style marinated anchovies). Season generously with sea salt, freshly ground black pepper and 1 teaspoon ground cumin. Dress with 4 tablespoons extra-virgin olive oil and the juice of 1 lemon. Mix tomatoes, onion, olives, eggs and anchovies together in a bowl. Carefully toss to combine before serving.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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