Start the eggs in already-boiling water and they peel; start them cold and you will lose half the white to the shell. Eight minutes, then cold water, and the tomato salted a few minutes ahead so its juice becomes the dressing.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.