Eggs with Tomato-vegetable Sauce
- For the eggs
- 10 hardboiled eggs
- 7 tablespoons Crème fraiche
- 4 teaspoons Mustard
- 1 ½ tablespoons finely chopped Fresh herbs (to taste)
For the tomato-vegetable sauce, cut white bread slices into coarse cubes. Peel onion and garlic and roughly chop. Rinse cucumber and bell pepper halves (remove seeds) and cut into chunks. Combine vegetable pieces, onion, garlic, peeled tomatoes, bread cubes, cumin and vinegar in a blender. Gradually blend in the oil. Season with salt and pepper.
For the eggs, peel the eggs, halve lengthwise and scoop out the yolks. Mash the yolks with a fork and mix well with crème fraiche, mustard and herbs. Fill the egg white halves with the mixture.
Ladle the cold sauce on plates, top with eggs, garnish with watercress (if desired) and serve immediately.