Tomato Eggs with Potato Salad
Tomato Eggs with Potato Salad - Fried eggs served in a very different way - with plenty of fresh vegetables
Healthy, because
Even smarter
Nutritional values
The protein combination of potato and egg has the highest biological value. It is supplemented here additionally by the milk protein in yoghurt.
As a side dish with the tomato egg, fried potatoes with 1 diced pepper and 1 tbsp. grated cheese are also suitable.
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 66.2 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,784 mg | (45 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 360 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 5 waxy potatoes (500 grams)
- salt
- ½ Cucumber (about 250 grams)
- 2 Tbsps Canola oil
- 6 Tbsps Yogurt (0.1% fat)
- 1 tsp Mustard
- peppers
- ½ bunch Chives
- 3 eggs
- 2 dried soft Tomatoes (about 20 grams)
- 1 Tomato (about 80 grams)
- pizza seasoning
Kitchen utensils
Preparation steps
Scrub potatoes and cook in a pot of boiling salted water until knife-tender, 15-20 minutes.
Meanwhile, rinse the cucumber thoroughly, wipe dry and cut into quarters lengthwise.
Scrape out cucumber seeds with a spoon, cut the cucumber into about 1 cm (approximately 1/2-inch) thick slices and place in a salad bowl.
In a small bowl, mix 1 tablespoon canola oil, 4 tablespoons of yogurt and the mustard into a dressing. Season with salt and pepper.
Drain the potatoes, rinse well under running cold water, peel and cut into slices. Add to the cucumber mixture.
Rinse chives, shake dry and cut into rings. Mix with the potato salad.
Separate the eggs keeping each of the yolks in a half-shell. Put whites in a tall vessel.
Chop dried tomatoes finely, add with remaining yogurt to the egg whites and puree with an immersion blender. Season with salt and pepper.
Rinse tomatoes, cut into quarters, remove the seeds and dice flesh finely. Mix the tomato into the potato salad.
Heat the remaining canola oil in a non-stick pan. Pour in the egg white mixture, top with diced tomatoes and sprinkle it with Italian spices.
Slide egg yolks gently onto the egg whites and cook over low heat until the egg whites are set and the yolk is no longer runny. Serve the tomato-eggs with potato salad.
