Name: Jacket potatoes with egg and tonnato sauce
Yield: Serves four
Ingredients: 20 g baby capers (or regular capers, chopped), drained; 120 g good-quality tinned tuna in oil, drained; 25 g parsley, roughly chopped; 3 tbsp lemon juice; 2 large egg yolks; 1 garlic clove, crushed; 2 anchovy fillets in oil, rinsed and patted dry; 180 ml olive oil; flaked sea salt; 4 large eggs, soft-boiled (into boiling water for 6 minutes, then refreshed under lots of cold water) and peeled; 1 tbsp olive oil, plus extra to serve; 4 large baking potatoes (1.4 kg)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This brings together two of the most simple and comforting dishes: a baked potato and a soft-boiled egg. If you want to make this even more hearty than it is, fold extra tuna into the sauce before spooning it over the potatoes. If you want to get ahead, the tonnato sauce can be made a day in advance and kept in the fridge.