- 6 red peppers
- 3 eggs, hard-boiled and shelled
- 12 silver anchovy fillets
- 1dsp capers, rinsed
- 2tbsp olive oil
- 1tbsp flat-leaf parsley, finely chopped
Preheat oven to 200 C, 180 C fan, 400 F, gas 6. Brush the peppers with oil and roast on a baking tray for 15 minutes or until the skins are slightly charred. Remove to a bowl, cover with clingfilm and cool. Chop the egg white and push the yolk through a sieve. Set aside.
When the peppers are cool, cut in half, remove the skins and the seeds, and lay out on a large, flat plate. Sprinkle over the egg white, then the yolk. Arrange the anchovy fillets and the capers over the top. Season well. Spoon over the olive oil and scatter with parsley.