RCI-BF.001.0515.001

Algerian Salad with Anchovies and Eggs

Name: Algerian Salad with Anchovies and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Algerian Salads
Ingredients: 2 unit sweet red peppers (seeded and finely chopped); 4 medium ripe tomatoes (chopped); ¾ cup sliced cucumber; 2 small onions (sliced thin); ½ cup black olives (pitted and halved); 6 unit anchovy fillets (chopped); 2 unit hard boiled eggs (quartered); 1 tsp chopped fresh basil or cilantro; 3 tbsp olive oil; 1 tbsp vinegar; 1 unit salt and pepper to taste

Algerian Salad with Anchovies and Eggs from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

sweet red peppers
seeded and finely chopped
2 unit
ripe tomatoes
chopped
4 medium
sliced cucumber
¾ cup
onions
sliced thin
2 small
black olives
pitted and halved
½ cup
anchovy fillets
chopped
6 unit
hard boiled eggs
quartered
2 unit
chopped fresh basil or cilantro
1 tsp
olive oil
3 tbsp
vinegar
1 tbsp
salt and pepper to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Algerian Salad with Anchovies and Eggs

Ingredients

Method

What Makes This Variant Distinct