Tomato Egg Salad
A delicious tomato egg salad with a kick of chilli and garlic! Serve on a piece of sourdough bread and enjoy!
- 3 eggs
- 1 tomato
- handful of basil
- 1 garlic clove
- dried chilli flakes
- Extra Virgin Olive Oil (about 0.5 tbsp)
- Salt and Pepper to taste
- optional: sunflower sprouts
Bring a large pan of water to the boil. Once boiling, turn down the heat so the water is gently simmering. Carefully place the eggs in the water with the help of a spoon. (I usually cook my eggs for 6 minutes and I usually buy medium eggs)
Whilst the eggs are cooking, dice your tomatoes, finely chop the garlic and roughly chop the basil. Place all in a bowl and set a side.
Once the eggs are done, rinse under cold water for a few minutes so they've cooled down enough to be handled.
Peel the eggs and dice them. Mix with the other ingredients. Add a drizzle of olive oil and salt and pepper to taste. Serve on toast!
- Gluten free: Use GF bread.