Panzanella with eggs

4 eggs, boiled until jammy, deshelled and halved

500g ripe mixed heirloom tomatoes

2 tbsp capers

1 small red onion, thinly sliced

250g good quality leftover bread

handful of fresh basil leaves

For the dressing:

2 tbsp extra virgin olive oil

juice of ½ lemon

1 tsp Dijon mustard

1 garlic clove, crushed

sea salt

black pepper