Hungarian Scrambled Eggs Recipes
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
HUNGARIAN SCRAMBLED EGGS
Make and share this Hungarian Scrambled Eggs recipe from Food.com.
Provided by Helen Nemeth
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Snip the bacon into thin strips.
- Heat the oil in a large frying pan.
- Add the bacon, fry gently stirring often, till it starts to crisp.
- Remove from pan, leaving the oil, keep warm.
- Thinly slice the onion and fry gently until starting to brown at the edges.
- Remove the onion from the pan and add to bacon, keep warm.
- Slice the pepper and fry gently until softened.
- Whisk the eggs with a fork.
- Drain off any excess oil in the pan.
- Return the bacon and onion to the pan and warm though.
- Pour the eggs over the mixture and leave until cooked halfway through.
- Flip the egg mixture in sections, at this point it will break up and look a bit messy.
- Cook for a further minute or until the eggs are still just runny in the middle.
- Serve on warmed plates, add freshly ground black pepper.
Nutrition Facts : Calories 549.1, Fat 34.6, SaturatedFat 9.4, Cholesterol 446.1, Sodium 734.7, Carbohydrate 35.6, Fiber 2.3, Sugar 4.2, Protein 22.7
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