Light summer meal – cucumber salad with onions and egg

Ingredients for 2 servings:

• 1 large cucumber(s)
• 3 tbsp vinegar
• 5 tbsp olive oil
• some water
• 1 handful of dill, fresh
• some parsley
• salt and pepper
• 4 large onions
• 1 tsp caraway seeds
• 8 eggs
• possibly herbs of Provence
• 500 g boiled potatoes, version without egg
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

vegetarian, possibly also vegan

Wash the cucumber thoroughly, peel if necessary, and slice it. Then place the slices in a salad bowl and sprinkle with a little salt. Let the cucumber stand for about 30 minutes. Combine the oil, vinegar, and a little tap water in a small bowl. Add pepper, finely chopped parsley, and dill to taste. Once everything is well mixed, add the dressing to the cucumber, stir, and let the salad rest for a while. Heat a little oil in a large pot. Meanwhile, peel and wash the onions and slice them into rings. Once the oil is warm, add the onion rings to the pot. Add the caraway seeds and a little salt. Sauté the onions over medium-high heat, stirring occasionally. The vegetables are ready when the onions are golden brown and soft. While the vegetables are sautéing, heat a little oil in a pan. Beat the eggs well in a bowl and season with a little salt, pepper, and herbs. Then add the mixture to the pan and fry lightly, stirring occasionally. Don’t overcook it, or the egg will be too dry. If you don’t like eggs, you can also serve boiled potatoes as a side dish. The dish is now ready and ready to serve. The cucumber salad may need to be seasoned again.