Ingredients

2 cups water

1/3 cup sherry vinegar

1 teaspoon chili flakes

1 teaspoon coriander seed, cracked

1 teaspoon fennel seed, cracked

1 bay leaf

2 teaspoons honey

1 teaspoon salt

1 cup onion, sliced into thin rings

1½ cup carrots, peeled and cut into ¼-inch rounds

4 large eggs, room temperature

3 tablespoons olive oil, plus extra for drizzling

1/2 cup picked parsley leaves

12 boquerones (marinated white anchovies)

Preparation

What to do:

  1. Fill a small pot with water and bring it to a boil.

  2. Meanwhile, in another small pot, bring the water, vinegar, chili flakes, coriander, fennel, bay leaf, honey and salt to a boil.

  3. Add onions to the brine, making sure they are submerged, and reduce heat to a simmer. Cook for 1 minute. Remove onions with a slotted spoon and spread them out on a non-reactive tray.

  4. Bring the brine back up to a boil. Add carrots and cook for 2-3 minutes, or until tender but toothsome. Using a slotted spoon, transfer carrots to the tray to cool. Place tray in refrigerator to finish cooling and reserve brine.

  5. Meanwhile, set an ice bath next to the first pot of boiling water. Add eggs to the pot and simmer for 6 minutes. Transfer eggs to the ice bath and cool for 5 minutes. Peel the eggs.

  6. Toss cooled onions and carrots with parsley. Dress salad with olive oil and season with salt and pepper. Add splash of brine, if acid is needed.

  7. Arrange boquerones on four plates and drizzle with extra olive oil. Arrange salad next to the boquerones.

  8. Halve eggs and sprinkle yolks with salt. Place eggs on top of salad.