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SICILIAN EGGS WITH ANCHOVIES ( Uova con acciughe)
serves 6

1/4 cup olive oil
3 anchovy fillets
1 small onion, sliced
1 cup diced celery
2 sweet green peppers, diced
6 oz can tomato paste
3 cups water
8 hard boiled eggs, sliced
salt and pepper

Cook oil, anchovies, onion, celery and peppers slowly 10 minutes.
Stir occasionally to prevent sticking. Blend tomato paste and water
and add. Season with a very little salt and pepper. Cover pan
and simmer until celery is tender, stirring occasionally.

Put 1/4 cup sauce on the bottom of a serving dish. Over this place
a layer of hard boiled egg slices. Alternate layers of sauce and
eggs, finishing with sauce. Serve hot or cold.

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