Cut tomatoes and eggs into thin slices. Lay eggs on tomatoes.
Place an anchovy filet on each slice of tomato and egg.
Mix olive oil with vinegar and black pepper. For a snack, put capers and basil leaves, pour over the prepared sauce and serve.
The Neapolitan appetizer turns out to be very bright, beautiful, fresh and tasty. The most important thing is to cook very simply and quickly. This appetizer will perfectly decorate any festive table, tomatoes go well with anchovy fillets and light sauce. Tomatoes are suitable for absolutely any variety, you can also add several branches of any greenery to your taste. Anchovy fillets use canned in oil.