Tomato salad with eggs

Name: Tomato salad with eggs
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 4 Eggs (size M); 1 small oak leaf salad; 4 (400 g) medium-sized tomatoes; 2 (50 g) Spring onions; 100 g sliced boiled ham; 1 tablespoon (10 g) Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 Garlic clove; 2 tablespoons (10 g each) Olive oil; 1 tablespoon (15 g) small capers; 7-10 Tbsp coarse pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

4 Eggs (size M)
1 small oak leaf salad
4 (400 g) medium-sized tomatoes
2 (50 g) Spring onions
100 g sliced boiled ham
1 tablespoon (10 g) Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 Garlic clove
2 tablespoons (10 g each) Olive oil
1 tablespoon (15 g) small capers
7-10 Tbsp coarse pepper

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Clean, wash and drain the salad. Pluck leaves into bite-sized pieces. Wash, clean and slice the tomatoes. Quench eggs, peel and cut into slices. Clean and wash spring onions and cut them into small rings. Cut ham into narrow strips.
2
Season vinegar with salt, pepper, sugar and paprika. Peel garlic and press it through the garlic press to vinegar. Whip the oil under it. Mix the salad ingredients in a bowl, fold in the salad dressing. Sprinkle with capers. Sprinkle with coarse pepper