Œufs marinés au citron et aux herbes méditerranéennes

Ingrédients

• 4 medium boiled eggs
• 1/3 cup olive oil
• 1 lemon juice
• 1/4 cup warm water
• 1 garlic clove, smashed
• 1/2 tsp dried oregano
• 1 tbsp finely chopped parsley
• pinch turmeric (for coloring)
• 1/2 tsp ground cumin
• sea salt + black pepper, to taste
• 2 tsp finely diced kalamata olives (optional but recommended)

Préparation

1. 1

   Whisk all ingredients together until emulsified. I like to add them to a tall container and shake.

2. 2

   Pat peeled medium-boiled eggs dry then submerge completely in the marinade. Cover and refrigerate overnight (8–12 hours).

3. 3

   Slice eggs before serving; drizzle a little marinade over the top for shine and flavor. These will last for 3-5 days in an airtight container in the fridge if they are medium-boiled eggs. Hard-boiled eggs can last 5 – 7 eggs since the yolk will not spoil as quickly.