Spanish Salad with Tomatoes, Cucumber and Fried Egg Recipe
This salad looks a bit like breakfast and lunch on one plate: fresh vegetables, good olive oil and a fried egg with a runny yolk. In Spain, eggs often end up on top of vegetables as a quick way to make a filling meal, especially in the evening. When the yolk mixes with the olive oil and tomato juices, it creates a simple but delicious sauce.
This salad combines the freshness of raw vegetables with the richness of a runny egg yolk, creating a complete meal in just a few minutes. The yolk, olive oil and tomato juices turn into a naturally creamy dressing without any extra effort.
Chef's tips
Use the best tomatoes you can find, as their flavor is key here. If your onion is very sharp, soak the slices in cold water for a few minutes, then drain and dry before adding to the salad. Don’t overcook the egg—the runny yolk is what makes the sauce so good.
How to serve
Serve on a large plate so the egg yolk can spread over the vegetables. Add crusty bread or toasted sourdough on the side. For a more substantial meal, pair with grilled vegetables or a few slices of cured ham.
Ingredients
- tomatoes - 3 piece
- cucumber - 1 piece
- onion - 0.5 piece
- egg - 2 piece
- olive oil - 3 tablespoon
- wine vinegar - 1 tablespoon
- garlic - 0.5 clove
- parsley chopped - 1 tablespoon
- salt
- black pepper
Preparation
- Wash the tomatoes and cut them into larger cubes or wedges. Peel the cucumber if the skin is thick and slice into half-moons. Slice the onion into thin strips.
- In a bowl, combine the tomatoes, cucumber and onion. Add a pinch of salt and gently mix so the vegetables release some of their juices.
- In a small bowl, mix 2 tablespoons of olive oil, the vinegar, finely chopped garlic and a little black pepper. Pour over the vegetables and toss. Set aside for a few minutes so the flavors meld.
- Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Crack in the eggs, trying not to break the yolks.
- Fry the eggs for 3–4 minutes, until the whites are set and the yolks remain runny. If you prefer firmer yolks, fry longer or cover the pan with a lid for the last minute.
- Transfer the vegetables to plates and sprinkle with chopped parsley.
- Place one fried egg on top of each salad. Lightly season the yolk with salt and pepper. Serve immediately while the yolk is still runny.
Storage
Sałatkę warzywną możesz przechować w lodówce bez jajka do następnego dnia. Jajka sadzone przygotuj zawsze na świeżo, bo po podgrzaniu tracą konsystencję.
