Klaus’s Hungarian Poached Eggs

Name: Klaus’s Hungarian Poached Eggs
Cuisine: French
Ingredients: 3 large, preferably sun-ripened tomatoes; 2 large green bell peppers; Salt; Pepper from the mill; 1 tablespoon Hungarian paprika of your choice, sweet or hot; 1 tablespoon Hungarian paprika of your choice, sweet or hot; ½ teaspoon caraway seeds; 1 tablespoon Hungarian paprika of your choice, sweet or hot; 3 large onions; ¼ cup unsalted butter; 6 slices white bread, lightly toasted and crusts removed; 6 poached eggs, warm or reheated; ½ cup sour cream of your choice; 6 tablespoons grated Austrian “Swiss” cheese

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

For a fall Sunday morning, when the last tomatoes of the season are coming in from the lightly frosted garden. This was prepared for me by a Hungarian friend from Vienna; he called the sauce gulyas sauce.

Ingredients

3 large, preferably sun-ripened tomatoes
2 large green bell peppers
3 large onions

Europe
France
Hungary
Vienna
Starter
Breakfast
Vegetarian

Method

Prepare the sauce as much as 24 hours ahead of time: Remove the stem end of each tomato and immerse all of them in boiling water for 2 minutes. Remove the tomatoes from the water, rinse them under very cold water, then peel, seed, and dice them.

Preheat the broiler. Broil the peppers, turning them at regular intervals to char their skins. Remove the peppers to a brown paper bag, and let