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Print Recipe
 Egg Salad with Tomato Sauce Recipe
Very tasty, juicy, tender and original salad. It is better to serve it in portions - in cremans or in glasses. Very simple to prepare.
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Finely chop the eggs and dill, crumble the cheese, add pepper and sour cream. Mix everything well, add salt to taste.
    Finely chop the eggs and dill, crumble the cheese, add pepper and sour cream. Mix everything well, add salt to taste.
  2. Remove the skin from the tomatoes and cut into cubes. In a frying pan, heat the oil and put the tomatoes, simmer until the liquid evaporates.
    Remove the skin from the tomatoes and cut into cubes. In a frying pan, heat the oil and put the tomatoes, simmer until the liquid evaporates.
  3. Finely chop the basil and garlic and add to the tomatoes. Stir and heat for about two minutes. Leave to cool. Add salt to taste.
    Finely chop the basil and garlic and add to the tomatoes. Stir and heat for about two minutes. Leave to cool. Add salt to taste.
  4. Put the egg salad in the cremans or glasses, and top with the tomato sauce. The salad to cool a little in the fridge and then bring to the table.
    Put the egg salad in the cremans or glasses, and top with the tomato sauce. The salad to cool a little in the fridge and then bring to the table.
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