This Hungarian-style breakfast cooks eggs with tomato, paprika, and white cheese in a bright pan.
8 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Dice the tomato small, crumble the white cheese, and get the eggs ready.
Melt the butter in a pan over medium heat; add the paprika once the butter foam settles so the spice does not burn.
Turn the paprika and tomato together for 2 minutes.
Crack the eggs into the pan and scatter half of the white cheese over them.
Cook covered for 4 minutes to set the egg whites.
Once the eggs are cooked, scatter the remaining cheese over them and serve hot from the pan.
💡 Tip: Turning the paprika in butter for only 20 seconds prevents a burnt taste.
🍽️ Serving suggestion: Scatter the remaining cheese on top and serve hot.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~244
kcal calories
14
g protein
7
g carbs
17
g fat
4.1g
Sugar
0.9g
Fiber
567.3mg
Sodium
12.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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