ReceptnaptárScrambled eggs with sausage and tomato
Scrambled eggs with sausage is a staple Hungarian breakfast, especially welcome at the weekend or before an outing. The fat and paprika of the smoked sausage bring colour and flavour to the eggs, and the tomatoes add a little tangy freshness. It is ready in twenty minutes, and with a slice of fresh bread or a roll it keeps you full right through to lunch.
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Ingredients
Method
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- Finely chop the onion, slice the sausage thinly and dice the tomato.
- Heat the oil or lard in a frying pan over medium heat, then fry the onion for about 3-4 minutes until translucent, soft and pale yellow.
- Add the sausage slices and fry together for 2-3 minutes until the edges of the sausage are lightly browned and it has released its fat.
- Add the diced tomato and cook for another 2 minutes until it softens a little.
- Meanwhile, beat the eggs in a bowl with a fork with salt and pepper until the yolks and whites are completely mixed.
- Pour the eggs into the pan, turn the heat to medium-low and stir constantly with a wooden spoon.
- In 2-3 minutes it cooks into creamy, soft scrambled eggs - it's right when it still looks slightly moist but isn't runny.
- Take it off the heat at once (the remaining heat keeps cooking it) and serve with fresh or toasted bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the sausage until its fat renders: this gives the eggs a lovely orange colour and deep flavour, and you need less oil.
- Stir the eggs constantly over a low heat, and take them off while still slightly creamy, because the pan keeps cooking them.
- The sausage is salty, so salt the eggs only cautiously. It is also delicious with peppers instead of tomatoes.
Frequently asked questions
Which sausage works best?
A smoked paprika sausage, such as Gyulai or Csabai. If you prefer it milder, country sausage is good too.
How can I make it lighter?
Reduce the amount of sausage and add more tomatoes, peppers or spring onions.
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