Italian Appetizer (Antipasti) Recipes - Egg and Olive Antipasto (Uova alla Sarda) Recipe

Ingredients

• 2 eggs

• 2 celery sticks

• 1 small red (bell) pepper

• 1 small green (bell) pepper

• 225 g/8 oz/1 1/3 cups black olives, stoned (pitted)

• 225 g/8 oz/1 1/3 cups green olives, stoned (pitted)

• 30 ml/2 tbsp olive oil

• 15 ml/1 tbsp chopped fresh oregano

• Salt and freshly ground black pepper

• Ciabatta bread, to serve

Method:

1. Boil the eggs until they are hard. Quickly drop into a pan of cold water. Shell and cut the eggs into slices and lay them in a flat dish.

2. Clean the celery and chop into small pieces and place in a bowl. Chop the peppers finely and add to the celery.

3. Cut the olives into quarters and stir into the celery with the olive oil. Add the oregano and season with the salt and pepper.

4. Spoon the olives over the eggs and serve chilled with hunks of fresh Ciabatta.