For the eggs, heat a small pot of water so that it achieves a vigorous boil. Drop in the eggs and boil them for 6 minutes. When the 6 minutes are up, immediately transfer them to an ice bath. (The key to a good ice bath is a 50/50 mixture of water and ice.) Let the eggs chill for a few minutes in the ice bath and then begin to peel them under cold running water. Slice each egg in half, then plate and spoon the salsa piccante over the eggs. Crack some fresh pepper and serve.