Day ninety-eight


Traditional dishes in Hungarian cooking generally have their roots in the days when the Magyars led a nomadic lifestyle, relying on their livestock as a source of food.  Some of the most common ingredients used in Hungarian recipes (from Paprika, Lard/Butter,Eggs, Vinegar and Pickled Foods,Sugar,Apricots and Prunes, Poppy Seeds, Sour Cream, Walnuts and Hazelnuts, Smoked Bacon, Cabbage, Tomatoes, Dumplings/Pastries, Potatoes, Pork & Beef, Onion and Garlic.

According to (a website with over 2,200 breakfast recipes):  The customary greeting in Hungary is “Minden jut — gyorsan reggeli!”, which translates to “Nice day — great breakfast!” So why not make a Hungarian omelette, before heading off to visit my friend in Stratford, Ontario.

Below is the recipe I used and it was absolutely delicious.  I would highly recommend this as an alternative to the cheese and bacon omelettes that are traditional here in Canada – although this one does take a little more work.

Slightly mangled Hungarian omelette

Hungarian Omelette

(This recipe yields 1 serving)

  • 1 teaspoon olive oil
  • 1 small onion — sliced
  • 1/4 small red pepper — seeded and sliced
  • 2 medium sized tomatoes — skinned and sliced
  • 1 teaspoon paprika
  • pinch of salt
  • 2 eggs — beaten
  • chopped fresh parsley or chives to garnish (I used parsley)

Heat 1 teaspoon olive oil in a saucepan and saute the onion and pepper gently until soft.
Add the tomatoes and paprika and cook gently for a further five minutes until the mixture is soft and pulpy. Add a little salt to season.
Heat the remaining oil in an omelet pan. Beat 2 tablespoons water into the eggs to lighten the mixture and then use to make an omelet.
Fill the omelet with the tomato mixture and serve sprinkled that chopped parsley or chives.


Indonesian Prawn Nasi Goreng.

One thought on “Day ninety-eight

  1. Pingback: One hundred and twenty-three | threehundredsixtysixdays

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