Eggs, Tomatoes And Potatoes With Gremolata

Recipe Instructions If you have time, make the gremolata the day before so the flavors can blend. For the Gremolata: Combine oil and zest in small jar with lid. Cut stems off parsley. Stack leaves in pile and chop into small pieces. Add to olive oil. Add garlic and 1/2 teaspoon salt to oil mixture, put on lid and shake vigorously. Taste and, if it seems flat, add 1/2 teaspoon more salt. Shake and taste again. (Makes about 3/4 cup) For Assembly: Place potatoes and whole eggs in large pot of salted water. Bring to boil and cook until potatoes are tender when pierced with a knife, 12 to 15 minutes. Be sure to poke to the center of the potato. Drain and place in large bowl. When cool enough to handle, cut potatoes into quarters (don't peel). Place in bowl. Shell and quarter eggs and add them to bowl. Add tomato wedges. Using your hands, lightly toss eggs and vegetables together. Salt lightly and toss to mix. Taste and add more salt if it tastes flat. Add half Gremolata to eggs and vegetables, toss and taste. If it seems shy of Gremolata, add a little more. Any leftover Gremolata should be put into small bowl and passed at the table. (Gremolata will keep a week refrigerated.) This recipe yields 4 servings. Each serving: 215 calories; 129 mg sodium; 212 mg cholesterol; 12 grams fat; 19 grams carbohydrates; 8 grams protein; 0.78 gram fiber.