I'm English and when I first moved to Spain I didn't really know what 'tapas' were. I soon found out that they are little bits of this and that. Yum! The word comes from the Spanish for 'lid' or 'cover' and described how the Spanish often put small plates over their drinks to keep the flies off. Then bits of food, like ham or just about anything would be served on the plate. This is a traditional recipe for Mediterranean Eggs. As a plate of tapas, the eggs are just the perfect size and the flavour of the mustard, anchovies and lemon are a real taste of Spain. Easy to make, quick and packed full of the Med! You will need: 6 Large eggs Parsley Capers (optional) 12 Anchovy fillets Juice of ½ a lemon 3 Tablespoons mayonnaise 1 Tablespoon English mustard Ground pepper to taste Method Boil the eggs for 8 - 10 minutes. Let the eggs cool then peel, slice in half lengthways - remove the yolks and place into a small mixing bowl. Arrange the egg whites on a large server/cazuela. To prepare the filling add the mayonnaise, mustard, capers, pepper and lemon juice to the egg yolks and mix. Fill the white halves with the mix and place one anchovy fillet over each half. Garnish with parsley. Enjoy! If you like Spanish recipes, I have plenty more here .