- 2 eggs
- A 500g punnet of vine tomatoes
- A handful of tarragon
- A handful of flat leaf parsley
- A 150g bag of French beans
- A handful of black olives
- 2 garlic cloves
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Frying pan
- Pan with a lid
Get a pot of water on to boil. Lower your eggs into the boiling water. Cook at a gentle rolling boil for 8 mins. Remove. Cool.
Slice your tomatoes. Season well. Mix with your hands to draw out some of the delicious tomatoes juices.
Finely chop your herbs, saving a few leaves for garnishing. Gently fold the chopped herbs through the tomatoes. Arrange on a platter or divide between plates. Drizzle over a little oil.
Put your beans in a lidded pan with enough water to half cover the beans. Pop the lid on. Bring to the boil. Cook for about 3 mins, till bright green and just tender. Drain. Rinse under cold water. Toss with a little oil, salt and pepper.
Scatter the beans over the herby tomatoes. Peel your eggs. Halve them and lay on top the tomatoes. Season well.
Roughly chop your olives. Peel and thinly slice your garlic. Set a frying pan over high heat. Fry the garlicky olive mix till the garlic is just golden. Scatter over the tomatoes. Finish with the reserved herbs.