Vegetarian ‘Niçoise

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This is a vegetarian version of the Mediterranean summer classic. It uses capers in place of anchovies for saltiness – although you could use both. Marjoram is a similar herb to oregano, but slightly sweeter and with a floral aroma.

Ingredients

  • 600 g new potatoes, scrubbed and cut into halves or quarters depending on size
  • 8 eggs
  • 300 g

Method

Put the potatoes in one pan with a good pinch of salt. Put the eggs in another pan. Cover both with water and put on a medium heat.

Once the eggs come to the boil, cook for 8 minutes, drain and put in a bowl of cold water. Once the potatoes come to the boil, cook for 10–12 minutes, until easily pierced with a sharp knife. Scoop the potatoes out of the water with a slotted spoon.