🥬 Andalusian Egg Anchovy Lettuce Cups

Name: Andalusian Egg Anchovy Lettuce Cups
Total time: 15 min
Yield: 4 servings
Ingredients: 8 Stk Lollo Rosso or Romaine lettuce (whole leaves); 4 Stk Eggs (hard-boiled); 8 Stk Boltona or small anchovy fillets (in oil); 1 Stk Tomato (deseeded, sliced thin); 2 EL Olive oil; 1 Prise Paprika powder (sweet); nach Menge Salt

290 kcal · 15 min · 4 servings

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Ingredients

8 Stk Lollo Rosso or Romaine lettuce (whole leaves)
4 Stk Eggs (hard-boiled)
8 Stk Boltona or small anchovy fillets (in oil)
1 Stk Tomato (deseeded, sliced thin)
2 EL Olive oil
1 Prise Paprika powder (sweet)
nach Menge Salt

Instructions

1. Boil the eggs in a pot with water (approx. 10 minutes). Let them cool, peel them, and cut them into eighths.
2. Wash the lettuce leaves and pat them dry. Place one leaf on a plate to use it as a 'bowl'.
3. Slice the tomato into thin slices and salt them lightly.
4. Fill each lettuce leaf with a piece of tomato, half an anchovy fillet, and two egg quarters.
5. Arrange the plates by drizzling everything with a fine splash of olive oil and sprinkling with paprika powder. Serve immediately.

Nutrition per serving

kcal: 290
Protein: 22 g · Fett/Fat: 18 g · Carbs: 6 g