Put an egg in a saucepan, cover with water, bring to the boil and cook the egg for 8 minutes, until ready. Let it cool, then remove the shell.

Soak the bread in water and vinegar, then squeeze out all the water. Crumble the bread in a bowl.

Chop the parsley with a sharp knife along with garlic and capers. Add them into the bowl with the crumbles bread. Crumble the egg and add it to the salsa.

Pour plenty of extra virgin olive oil, stir well and season with salt.