ReceptnaptárScrambled eggs with sausage and tomato (jajecznica z kiełbasą)
Jajecznica is the scrambled egg dish of Polish cooking, often made with sausage and onion. This version also includes tomato, which makes it juicier and fresher. It is a hearty breakfast in a quarter of an hour, and it also works for a Sunday brunch. The secret is a low heat, which keeps the eggs creamy and stops them drying out in the pan.
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Ingredients
Method
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- Finely chop the onion and dice the sausage.
- Melt the butter in a frying pan over medium heat.
- Add the onion and fry for 2-3 minutes until translucent.
- Add the diced sausage and fry for 3-4 minutes until lightly browned.
- Add the diced tomato and cook for 1-2 minutes.
- Beat the eggs in a bowl with salt and pepper.
- Pour the eggs into the pan and cook over low heat, stirring constantly, for a few minutes until creamy.
- As soon as the eggs are set but still moist, take the pan off the heat.
- Sprinkle with freshly chopped chives and serve with bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the eggs over a low heat, stirring constantly, and take them off the heat while still slightly moist, because the warmth of the pan goes on cooking them.
- Cook the tomato for only 1-2 minutes, because if it releases too much liquid the eggs will turn watery.
- A smoked, slightly garlicky sausage is best, because it provides the main flavour of the dish.
Frequently asked questions
Can I add cheese?
Yes, a little grated cheese added in the last minute makes the eggs creamier. Smoked cheese goes especially well with the sausage.
What goes well with it?
Fresh rye bread, butter and a little pickled cucumber or some radishes. In Poland it is often served with fresh chives or spring onions.
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