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Soft-Boiled Eggs With Pickled Chiles

By Colu Henry
Soft boiled eggs on a plate with pickled chiles
Photo by Tara Donne

The first time we met, my friend Tamar wasn’t sure if she would like me enough to stay for dinner, so instead she put out a large cheese board draped with mortadella and beautiful jammy eggs topped with pickled chiles, and yes, plenty of wine. Luckily I made the cut and she passed her recipe along, which inspired this one, now a staple in my household. The chiles prove to be incredibly handy when you throw a last-minute cocktail party. I bet they would actually be incredible in a martini. We also use them on pizza, sandwiches, greens, pastas, or really anywhere you want some briny heat. Tamar and I now make these pickled chiles together in the very late summer when we are up to our ears in every kind of pepper you can imagine and frantically trying to hold on to the season.

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