Eggs Stuffed with Tomato and Vegetable

Ingredients

• 10 hard boiled eggs
• 7 tbsp crème fraîche
• 4 tsp mustard
• 1.5 tbsp finely chopped herbs (optional)
• 2 slices white bread (crumbed)
• 1 onion
• 3 Garlic cloves
• 0.33 cucumber
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 400 g peeled tomatoes (1 can)
• 1 tsp ground cumin
• 1 tbsp White Wine Vinegar
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Dice the bread coarsely. Peel and roughly chop the onion and garlic. Wash the cucumber and bell peppers, remove seeds, and cut into large pieces. Blend the vegetable pieces, onion, garlic, peeled tomatoes, bread cubes, cumin, and vinegar in a blender, gradually adding oil. Season with salt and pepper.

2. 2.

   Peel the eggs, split them lengthwise, and scoop out the yolks. Mash the yolks with a fork and mix well with crème fraîche, mustard, and herbs; spoon this mixture back into the whites teaspoon by teaspoon.

3. 3.

   Arrange on plates with the cold sauce, garnish with watercress, and serve immediately.