Easter is also perfect for oblivion, egg stew

If you are a fan of retro Hungarian dishes or just want a quick and cheap solution to weekdays, try this classic! THE egg -stew Not only was the grandmothers’ favorite, but now you can find it again in modern kitchens.

In the years after the Second World War, especially in the 1950s, because of food shortages, Hungarian cuisine was forced to manage the ingredients creatively. One of the best examples of this period is egg -stew – A meat -free but lactating and delicious dish that many have forgotten, though it is still the perfect choice today if someone looking for a cheap and quick dinner – writes the Vince.hu. It can be ideal for Easter.

Why is it worth rediscovering egg stew?

The main ingredients – eggs, onions, peppers – can be found in every kitchen, so the egg stew all the way wallet -friendly food. Plus, it’s very easy to make, starting chefs can be boldly started. And if the pig fat is replaced with oil, it can be an ideal choice for vegetarians.

Traditional egg stew recipe – step by step

Ingredients (for 4 people):

• 8 eggs
• 4 medium head onions
• 120 g of pork fat
• 2 pieces of green pepper
• 2 smaller tomatoes
• 2 teaspoons spicy pepper cream
• 4 heaped teaspoons of spice pepper
• 1 teaspoon of salt
• 3 dl of sour cream

Preparation:

1. Basic. Simmer the diced onions on the pork fat to a glass. Add the paprika cream, salt and ground pepper.
2. Add vegetables. Pour one and a half deci water on it, and then you can go into sliced ​​tomatoes and green peppers. Cook for approx. 35 minutes. If necessary, replace the water.
3. Egg cooking. Meanwhile, cook the eggs hard, then cool in cold water and clean them. Cut them to four.
4. Final smoothing. Gently add the eggs to the finished stew and mix the sour cream. It can be served after a minute or two.

Tip

The egg stew with cooked potatoes or dumplings Great pairing, but it works great with fresh bread. A little pickle, such as vinegar cucumbers, emphasizes the flavors even more.

(The source of the recipe: Nosalty)