If you have a can or jar of anchovies, don't toss out the oil the fish came packed in. It's liquid gold that you can put to ...

Stir to combine, using spoon to break down tomatoes and anchovies ... (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) Warm oil over medium ...

Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper ... Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers.