| Cook Time | 25 minutes |
| Servings |
Ingredients
- 4 pieces Egg
- 2 pieces pickled tomatoes
- 100 gram Sour cream
- 2 twigs Basil
- 2 cloves garlic
- Black pepper, salt to taste
- 2 tbsp olive oil
- 1/2 bunch Dill and Green Onion
- 50 gram Feta
Ingredients
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Instructions
- Finely chop the eggs and dill, crumble the cheese, add pepper and sour cream. Mix everything well, add salt to taste.
- 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.
- 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.
- 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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