Elegant Hungarian Gluten-Free Brunch: Delectable Porkolt with Egg and Paprika Potatoes

Allergens

Egg, Pork

Ingredients

• 400 g lean pork, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 large potatoes, peeled and cubed
• 2 tbsp sweet paprika powder
• 2 tbsp vegetable oil
• Salt and black pepper, to taste
• 4 large eggs
• Fresh parsley, chopped, for garnish
• 1 cup gluten
• free chicken broth or water

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add onion, garlic, green and red bell peppers, and sauté until softened, about 5 minutes.
2. Add the cubed pork to the pan and cook until browned, stirring occasionally, for about 8 minutes.
3. Sprinkle sweet paprika powder over the meat mixture and stir well to coat. Cook for another minute to develop the flavors.
4. Pour in the gluten free chicken broth or water, season with salt and black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
5. While the porkolt is simmering, boil the potatoes in a separate pot until tender but not mushy, about 15 20 minutes. Drain well and set aside.
6. In a non stick frying pan, cook the eggs to your desired doneness (we recommend sunny side up) over medium heat.
7. To plate, arrange the cooked potatoes in the center of each dish, then ladle the porkolt on top. Place a cooked egg beside each portion and garnish with chopped parsley.

Chef’s Insight

The combination of tender potatoes and rich pork stew is reminiscent of classic Hungarian comfort food, while the sunny-side-up egg adds a touch of sophistication to this gluten-free brunch dish.

Notes

Fresh parsley and eggs should be added right before serving to maintain their vibrant colors and textures.