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 Egg Salad with Tomato Sauce Recipe
Very tasty, juicy, tender and original salad. It is better to serve it in portions - in cremona or in glasses.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. These are the products we need. We take the cheese at will, with it just the taste of the salad becomes richer.
    These are the products we need. We take the cheese at will, with it just the taste of the salad becomes richer.
  2. Finely chop the eggs and dill greens, crumble the cheese, add pepper and sour cream. Mix everything well, add salt to taste.
    Finely chop the eggs and dill greens, crumble the cheese, add pepper and sour cream. Mix everything well, add salt to taste.
  3. Peel the tomatoes and cut them into cubes. In a frying pan, heat the oil and put the tomatoes, simmer until the liquid evaporates.
    Peel the tomatoes and cut them into cubes. In a frying pan, heat the oil and put the tomatoes, simmer until the liquid evaporates.
  4. 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.
    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.
  5. In a bowl or glasses, put the egg salad and sauce on top of the tomatoes. Lettuce leaves cool slightly in the refrigerator, and then serve to the table.
    In a bowl or glasses, put the egg salad and sauce on top of the tomatoes. Lettuce leaves cool slightly in the refrigerator, and then serve to the table.
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