Hungarian Brunch: Aromatic Vegetarian Eggstravaganza with Paprika-Infused Potatoes
A flavorful hungarian brunch perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 lbs small red potatoes, halved 4 tbsp unsalted butter 2 tbsp sweet paprika Salt and pepper, to taste 6 large eggs 1/4 cup milk or cream 1/2 cup shredded cheddar cheese 1 small onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1/4 cup fresh parsley, chopped 1/2 cup sour cream
Instructions
- a. Preheat oven to 400°F (200°C). Boil the potatoes in salted water until tender. Drain and set aside. b. In a large pan, melt butter over medium heat. Add sweet paprika, onions, and bell peppers. Cook until onions are translucent. Season with salt and pepper. c. Gently toss the cooked potatoes in the pan, coating them evenly with the paprika mixture. Transfer to a greased baking dish. d. In a mixing bowl, whisk eggs with milk or cream. Pour over the potatoes in the dish. Sprinkle shredded cheese on top. e. Bake for 25 30 minutes until set and golden brown. Let rest for 5 minutes before serving. Top with sour cream and fresh parsley.
Chef’s Insight
"The key to this dish is using small red potatoes for an ideal texture and balance of flavors."
Notes
Serve with a side of rye bread or crusty French bread to complete the meal.