Today, my friend Flit asked me for this recipe. I made it for Poppies birthday lunch, it was a hot day and this dish was perfect!

For 4 people:

• 5 medium zucchini
• 2 handful of ruggola
• 4 organic eggs
• 6 anchovies
• 1 chillie
• freshly grated Parmigiano
• 5 garlic cloves
• 500 gr ripe baby tomatoes
• fresh basilico leaves
• virgin olive oil

•  put he ruggola on your serving plate
• with a julienne peeler, shred the zucchini
• add them to the ruggola

• chop the anchovies and chilies finely
• add 3 tablespoons of olive oil
• little salt ( the anchovies are already salted)
• pepper
• mix all well

• in the mean time put some olive oil in a fry pan
• add the garlic cloves, with skin on
• the tomatoes and basilico
• cook gently for about 20 minutes, tossing from time to time

• remove the garlic skin
• add the tomatoes to the zucchini
• poach the eggs

• gently place the poached eggs on top of the tomatoes
• add salt and pepper
• then grate some Parmigiano over the top
I am hopeless at poaching eggs! So I soft boil them and then scoop the
egg out carefully with a spoon.