Spudzanella + Eggs

Prep Time: 15 min Cook Time: 12 min Servings: 4 Source: River Cottage Much More Veg pg. 180

Ingredients

              750g new potatoes
            
              500g cherry tomatoes
            
              75g pitted kalamata olives
            
              1 tbsp chopped tarragon
            
              3 inner celery stems
            
              1 bunch spring onions
            
              4 tbsp extra virgin olive oil
            
              1 tbsp red wine vinegar
            
              6 eggs
            
sea salt
black pepper