Finely chop the eggs and dill greens, crumble the cheese, add pepper and sour cream.
Mix everything well, add salt to taste.
Peel 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 warm up for about two minutes.
Leave to cool. Add salt to taste.
Arrange the egg salad on plates or glasses and pour the tomato sauce on top.
Let the salad cool slightly in the refrigerator, and then serve to the table.
