Egg and anchovy pan bagna

Pan bagna is a Mediterranean layered sandwich, often prepared in a hollowed–out round, rustic loaf. Here eggs, anchovies, capers, basil and tomatoes – all ingredients from a classic salade niçoise – are layered in a long baguette, then left so that the flavours can meld.

Egg and anchovy pan bagna


  • 4 eggs
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 large baguette, about 25 cm long, about 225 g
  • 3 ripe tomatoes, sliced
  • 1 red or yellow capsicum, seeded and very thinly sliced
  • ½ mild red onion, very thinly sliced
  • 8 anchovy fillets, halved lengthwise
  • 1 tablespoon drained capers
  • a good handful of fresh basil leavespepper


  1. Place the eggs in a saucepan with enough cold water to cover them.
  2. Bring to the boil, then reduce the heat slightly so that the water is boiling gently, and cook the eggs for 8 minutes.
  3. Drain and rinse the eggs under cold running water to cool them quickly.
  4. Peel and slice.
  5. Stir the oil and garlic together in a small bowl.
  6. Cut the bread open lengthwise, keeping it still attached along one side, like a hinge.
  7. With the loaf opened out flat, drizzle the garlic oil over the cut sides.
  8. Layer the egg slices, tomatoes, capsicum, onion and anchovies in the baguette, scattering on the capers and basil leaves among the layers.
  9. Make sure that each ingredient is evenly distributed along the loaf.
  10. Season with pepper, then close up the loaf and wrap in plastic wrap.
  11. Leave at cool room temperature for about 1 hour (or up to 3 hours in the fridge).
  12. Slice across into 4 portions for serving.

Serves 4
Preparation: 15 minutes, plus 1 hour soaking
Cooking: about 10 minutes


Light bites & lunches

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