Spudzanella + Eggs

serves
4
prep
15 min
cook
12 min

source River Cottage Much More Veg pg. 180

ingredients

  • 750g new potatoes
  • 500g cherry tomatoes
  • 75g pitted kalamata olives
  • 1 tbsp chopped tarragon
  • 3 inner celery stems
  • 1 bunch spring onions
  • 4 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 6 eggs
  • sea salt
  • black pepper