CookEat Recipe
Spanish Anchovy-Stuffed Olive Toasts
Fried bread spread with anchovy and tomato paste, each topped by a stuffed olive and egg.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 2
Add garlic for 30 seconds, then tomato, salt, pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Mix anchovy paste with about 60 mL of the proposed tomato sauce, saving the rest for another use. Fill the pitted olives with some mixture.
Step 5
Pan-fry thin bread in butter until crisp.
Step 6
Spread each with remaining anchovy-tomato mixture, set one stuffed olive in its centre and scatter chopped egg.
Step 7
Garnish with a small anchovy fillet and parsley; serve immediately.
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