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5 from 1 vote

Tomato Egg Salad

A delicious tomato egg salad with a kick of chilli and garlic! Serve on a piece of sourdough bread and enjoy! 
Servings: 2


  • 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!


  1. Gluten free: Use GF bread.