Egg and Tomato Spread

For the egg-tomato spread, hard-boil eggs and then rinse in cold water. Peel and chop finely. Peel the onion and chop finely as well. Remove the stalks from the tomatoes, place briefly in boiling water, rinse with cold water and then peel off the skin. Cut the tomatoes into quarters, remove the seeds and cut the flesh into small cubes.

Pluck the parsley leaves from the stems, wash and drain well. Then chop finely. Place the eggs and onion in a bowl and mix well. Stir in the crème fraîche and then add the diced tomatoes. Season the egg and tomato spread with salt and pepper. Before serving, stir in the parsley.

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