Tomato Eggs with Potato Salad
Spotted eggs in a fresh, colorful potato salad—bright, zesty, and crunching with vegetables.
Ingredients
- 500 g waxy potatoes (5 waxy potatoes)
- Salt
- 250 g cucumber salad (0.5 cucumber salads)
- 2 tbsp Rapeseed oil
- 130 g yogurt (1.5% fat; 6 tbsp)
- 1 tsp Mustard
- Pepper
- 0.5 bunch Chives
- 3 eggs (S)
- 20 g dried soft tomatoes (2 dried soft tomatoes)
- 80 g tomato (1 tomato)
- pizza seasoning
Instructions
-
1.
Wash potatoes and cook with skin in lightly salted water for 15–20 minutes.
-
2.
Meanwhile wash half a cucumber thoroughly, dry it, and quarter lengthwise.
-
3.
Scrape out the seeds with a spoon, cut the cucumber quarters into about 1 cm thick pieces and put them in a salad bowl.
-
4.
In a small bowl whisk together 1 tbsp rapeseed oil, 4 tbsp yogurt and mustard to make a dressing. Season with salt and pepper.
-
5.
Drain potatoes, rinse well under running cold water, peel and slice into rounds. Add to the cucumber.
-
6.
Wash chives, shake dry and cut into ribbons. Mix with the dressing and combine with cucumbers and potatoes.
-
7.
Separate the eggs so that each yolk stays in one shell half. Put the whites in a tall container.
-
8.
Finely chop dried tomatoes, add them with remaining yogurt to the egg whites and blend with an immersion blender. Salt and pepper to taste.
-
9.
Wash tomato, quarter it, remove the stem end, core it and dice finely. Mix the released pulp with the seeds into the potato salad.
-
10.
Heat remaining rapeseed oil in a non‑stick pan. Pour in the egg white mixture, spread tomato cubes over it and sprinkle pizza seasoning.
-
11.
Carefully slide yolks on top and cook over low heat until the egg whites set and the yolks are no longer runny. Serve the tomato eggs with the potato salad.
