Tomato Egg Salad Recipe

Tomato Egg Salad

Studies have shown that the highest quality protein in foods is in eggs. In addition, eggs contain balanced and sufficient amounts of amino acids that must be taken from outside. It contains high amounts of vitamins A, B, D, E and many others that are necessary for the body.

Ingredients:

For: 2 People
Prep: 5 Min
Cook: 5 Min
Ingredients for Meal:
Egg 4   Qty
Salt 1   Tsp (large)
Tomato 2   Qty
Cucumber (Optional) 1   Qty
Dry Onion (Or Spring Onions) 1   Qty
Ingredients for Sauce:
Olive Oil 1/2   Half Cup
Lemon Juice (Fresh-squeezed) 1/2   Half Cup
Black Pepper 1   Half Tbsp
Sumac (Optional) 1   Half Tbsp
Thyme (Optional) 1   Half Tbsp
Powdered Red Pepper (Optional) 1   Tsp

Steps:

  1. Boil your eggs to apricot consistency (4-5 minutes in boiling water), rinse them in cold water and peel them. Chop the peeled eggs into half-moon shapes.
  2. Divide the onion into 2, chop it into thin half moons and add 1 teaspoon of salt. Blend them with your fingers, rub them lightly without damaging their form, and rinse them with water.
  3. Wash the tomatoes, cut them in half and remove the green stem parts in the middle. Cut them in half and slice them into rings. Peel the cucumber, cut it in half and chop it thinly.
  4. For the sauce, whisk olive oil, lemon juice and spices to your taste in a bowl.
  5. Combine all the ingredients in a bowl and mix. Let it rest in the refrigerator for at least 10 minutes and serve cold. Enjoy your meal!
  6. Note: This recipe is a basic recipe. If you have it on hand, you can add spring onions, olives, olive paste, tuna, gherkins, mayonnaise, capers, etc. to this salad. You can add it and make cold sandwiches with this salad.

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