Apulian cialledda with boiled eggs and tomatoes

Ingredients

For 1 serving

• Bread70 g
• Eggs2
• Tomatoes200 g
• Cucumber100 g
• Red onion30 g
• Black olives6
• Dried oreganoto taste
• Basil4 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook them for 8 minutes until hard-boiled; cool them in cold water and peel.
2. Meanwhile, tear the stale bread into pieces, soak it in cold water with a pinch of salt for a couple of minutes until softened, then squeeze it firmly and crumble it into a bowl.
3. Wash the tomatoes and cucumber and cut them into roughly 2 cm pieces; thinly slice the red onion.
4. Add the vegetables to the bread with the black olives, oregano, torn basil, the oil and a pinch of salt and mix well.
5. Leave to rest for 10 minutes so the bread soaks up the tomato juices, then top with the eggs cut into wedges.