Of which 5.7 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato) · Complete protein (egg) · Choline (egg)
Allergens egg
Rustic tomato salad with egg
Simple, fresh and ready in ten minutes.
Ingredients
- 2 ripe tomatoes, cut into wedges or cubes (300 g / 10½ oz)
- 2 hard-boiled eggs, sliced (100 g / 3½ oz)
- ½ small red onion, thinly sliced (50 g / 1¾ oz)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 1 tbsp red wine or apple cider vinegar (15 g / ½ oz)
- dried oregano or chopped fresh oregano, to taste (2 g)
- sea salt and black pepper, to taste
Method
- Wash the tomatoes well and cut them into wedges or cubes. Peel the hard-boiled eggs and slice them into rounds. Thinly slice the onion.
- Arrange the tomatoes, egg slices and sliced onion in a salad bowl.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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