Tomato Eggs with Potato Salad

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.