Lost Egg in Hungarian
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 medium onion (s)
- 4 medium potato (s)
- 5 tablespoon paprika, mixed sweet and hot pink
- 3 bay leaves
- 1 tablespoon lemon juice
- 4 tablespoon heavy cream
- 4 egg (s)
- 4 tablespoon tomato paste
- 5 tablespoon oil
- 1 packet Spirelli
- 2 cloves garlic
- 1 bunch parsley
- salt
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan. Dice the onions and sweat until translucent, add the garlic, cut into small pieces. Remove the pot from the heat and stir the paprika in the pot with a little water so that there are no lumps (otherwise the paprika can burn and taste bitter).
- Add the diced potatoes and pour 1 liter of water. Mix in lemon juice, bay leaves and tomato paste, season with salt. Mix everything properly. Cook the whole thing, stirring occasionally, until the potatoes are tender.
- Meanwhile, prepare the pasta in salted water according to the instructions on the packet.
- When the potatoes are soft, add the cream, stir and beat in the eggs, from now on stop stirring and let the whole thing boil for about 4 - 5 minutes so that the eggs become firm.
- Place the pasta on the plate, then add the potatoes, egg and sauce and sprinkle with chopped parsley. The combination of pasta, potato and egg sounds strange, but tastes great and warms in winter.
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