Mouthwatering Hungarian Brunch Delight: Traditional Goulash & Skillet Potatoes With Eggs

Allergens

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Ingredients

• 200 grams lean beef
• 1 large onion
• 2 bell peppers (1 red, 1 green)
• 4 medium potatoes
• 4 large eggs
• 1 cup beef broth
• 2 tbsp oil
• 2 tsp paprika powder
• 1 tsp caraway seeds, ground
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Dice the onion and bell peppers into small pieces. Slice the potatoes and set aside.
2. In a large pan, heat 1 tbsp of oil over medium heat. Add the diced onions and sauté until translucent.
3. Add the ground beef to the pan and cook until browned. Season with salt and pepper.
4. Stir in the paprika powder and caraway seeds, then add the bell peppers and cook for 5 minutes.
5. Pour in the beef broth and let it simmer gently. Cover and cook for about 30 35 minutes, or until the meat is tender.
6. In a separate pan, heat the remaining oil over medium heat. Add the sliced potatoes and sauté until they are golden brown on all sides.
7. Make four small wells in the skillet potatoes and crack an egg into each one. Cover the pan and cook for 4 5 minutes or until the eggs are set to your desired level of doneness.
8. Serve the goulash over the skillet potatoes with a fried egg on top, garnish with fresh parsley and enjoy!

Chef’s Insight

The combination of flavors in this dish is truly representative of Hungarian cuisine, making it a must-try for anyone looking to explore new culinary experiences.

Notes

Feel free to adjust the seasoning to your taste preference.