For 6 people:
3 hard boiled eggs
8 to 10 anchovy filets plus 6 for decoration
5 tsp capers
6 large tomatoes
2 small onions, finely chopped
Few sprigs of parsley

Put the hard boiled eggs, anchovy filets and 3 tsp of the capers into a food-mixer and blend until the mixture resembles a purée. Wash the tomatoes and cut a slice off the stalk end and take out all the flesh. Mix the egg mixture with the chopped onions and then stuff each tomato with the filling. Sprinkle over the remaining capers and top each tomato with an anchovy filet. Add a few sprigs of parsley and serve at room temperature as a starter with some crispy bread or, for a summer lunch, with a green salad as well. A rosé wine goes well with this dish.