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🍽️ Potato and Cucumber Salad with Fried Tomato Eggs

499 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes (5 firm-cooking potatoes)
• salt
• 250 g cucumber (0.5 cucumbers)
• 2 tbsp rapeseed oil
• 130 g yogurt (1.5% fat; 6 tbsp)
• 1 tsp mustard
• pepper
• 0.5 bunch chives
• 3 eggs (S)
• 20 g dried soft tomatoes (2 dried soft tomatoes)
• 80 g tomatoes (1 tomato)
• pizza seasoning

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with a little salted water.
3. 3. Cook the potatoes for 15 to 20 minutes until tender.
4. 4. While the potatoes cook, wash the half cucumber thoroughly.
5. 5. Dry the cucumber with a cloth.
6. 6. Cut the cucumber lengthwise into four long strips.
7. 7. Scrape the seeds out of the cucumber strips with a spoon.
8. 8. Cut the deseeded cucumber pieces into slices about 1 centimeter thick.
9. 9. Place the cucumber slices in a large salad bowl.
10. 10. Add 1 tablespoon of rapeseed oil, 4 tablespoons of yogurt, and the mustard to a small bowl.
11. 11. Whisk the ingredients together to form a smooth dressing.
12. 12. Season the dressing with salt and pepper to taste.
13. 13. Drain the cooked potatoes.
14. 14. Rinse the potatoes under cold running water.
15. 15. Peel the cooled potatoes.
16. 16. Slice the potatoes.
17. 17. Add the potato slices to the cucumber in the salad bowl.
18. 18. Wash the chives.
19. 19. Shake the chives dry.
20. 20. Cut the chives into fine rings.
21. 21. Add the dressing and the chives to the potato-cucumber mixture.
22. 22. Mix everything well until the salad is evenly coated.
23. 23. Separate the eggs so that the yolk remains in one half of the shell.
24. 24. Place the egg whites in a tall container.
25. 25. Finely chop the dried tomatoes.
26. 26. Add the remaining yogurt to the egg whites.
27. 27. Add the chopped dried tomatoes.
28. 28. Blend the mixture smooth with a hand blender.
29. 29. Season the egg white mixture with salt and pepper.
30. 30. Wash the fresh tomato.
31. 31. Cut the tomato into four quarters.
32. 32. Remove the hard stem end.
33. 33. Remove the seeds and the inner pulp of the tomato.
34. 34. Dice the firm tomato flesh finely.
35. 35. Mix the removed tomato interior with the seeds into the potato salad.
36. 36. Heat the remaining rapeseed oil in a non-stick pan.
37. 37. Pour the egg white mixture into the hot pan.
38. 38. Distribute the fresh tomato cubes evenly on top.
39. 39. Sprinkle pizza seasoning over the tomatoes.
40. 40. Carefully let the egg yolks slide onto the egg white mixture.
41. 41. Fry the eggs over low heat.
42. 42. Wait until the egg white mixture is set.
43. 43. Wait until the yolk is no longer runny.
44. 44. Serve the tomato eggs together with the potato salad.

Nutrition per serving

• kcal: 499
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 45 g