To start I would like to say a few words about the capers... I just love them!

Capers is not a fruit, and the unopened buds of a prickly shrub of the caper plant (Capparis spinosa). It is said that "caper" is going from the Greek name of the island of Cyprus. Some types of napernikov growing in the Caucasus and in the Crimean rocks. The Armenian name of the caper plant is "kapparah" and Georgian "kapari". These prickly plants are extremely hardy: they can easily withstand heat and salt spray and can grow on bare rocks. The caper plant can be seen on the famous Wailing Wall, where it grows, take root in the crevices of stone slabs hang down, and shoots several metres. Cheerful and undemanding, the caper plant blooms all summer, giving the nectar of its beautiful large white flowers insects and berries for the birds. Modern medicine recognizes that fresh parts of the shrub are astringent, antiseptic and analgesic properties. A handful of capers before meals whets the appetite. Like all plants, capers are rich in vitamins, cellulose, organic acids. The buds contain about 25% protein and 3% fat; fruits rich in vitamin C and iodine; the seeds contain 36% oil. The lack of heat processing preserves all the nutrients caper in its original form.

So, to snack... Until eggs are cooked, prepare a hot tomato sauce. Onions finely shred and fry until clear, add in onion chopped tomatoes and simmer for 10 minutes.

Slice the pickled cucumber (I had 2 small gherkin)and drain the capers from the marinade.

Tomato sauce salt, pepper black pepper, add Cayenne (or Chile) pepper, add cucumbers and capers.

Eggs clean. Cut as You like. (If the shell is roughly cleared, the eggs it is better to put "protein down") to Put on eggs with hot sauce.

Quick and tasty!

Easy touch - the green onion. Garnish with a caper-apples.

Bon appetit!