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Add 2 eggs to a sauce pan, fill the pan with enough water to cover the eggs by 1 inch and heat it with a high heat
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Once the water begins to boil, place a lid on top and turn off the heat, let sit for 12 minutes, then drain the water and run cold water on the eggs
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Peel the eggs and cut into quarters
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Cut 3 heirloom tomatoes into wedges, about 6 wedges fom each tomato
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Cut 1/4 cup black pitted olives into thin slices
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Using a shallow bowl, add 1/2 cup arugula to the bowl, decorate the tomato wedges on top of the arugula, evenly distribute the egg quarters, decorate 6 anchovies in the center of the bowl, sprinkle the sliced black olives, season with sea salt, and drizzle with extra virgin Spanish olive oil
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Enjoy!