Eggs Paprika is a simple, comforting dish combining soft-cooked onions and tomatoes seasoned with fragrant paprika, paired with hard-boiled eggs on toasted wholemeal bread. It’s a satisfying breakfast, brunch, or light vegetarian meal that’s easy to prepare and full of flavor.
Why You’ll Love This Recipe
- Simple ingredients, big flavor
- Balanced textures: creamy eggs, soft onions, and juicy tomatoes
- Mildly spiced with paprika, customizable to your taste
- Can be served on toast or with wholegrain rice for a light meal
- Great vegetarian option
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 eggs
4 slices wholemeal bread
2 medium onions, sliced into thin rings
2 teaspoons vegetable oil
4 tomatoes, sliced
3 teaspoons mild paprika (plus extra for sprinkling)
1 pinch ground black pepper
Directions
- Cook eggs in gently boiling water for 10–12 minutes until hard-boiled.
- While eggs cook, heat vegetable oil in a large non-stick pan over medium-low heat. Add onions and cook, stirring often, until very soft, about 10 minutes. Add a splash of boiling water if onions begin to stick.
- Add tomatoes and paprika to onions. Cook 5–8 minutes until tomatoes soften. Season with black pepper.
- Peel eggs and cut each into 4 quarters. Toast the bread.
- Top each slice of toast with a quarter of the tomato and onion mixture, then arrange 4 egg quarters on top.
- Sprinkle with additional paprika or black pepper if desired.
Servings and Timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15–20 minutes
- Total time: 20–25 minutes
Variations
- Use smoked paprika for a deeper, smoky flavor.
- Add a pinch of chili powder or red pepper flakes for heat.
- Serve over wholegrain rice instead of toast for a vegetarian main meal.
- Add fresh herbs like parsley or chives for brightness.
- Substitute tomatoes with roasted red peppers for a sweeter flavor.
Storage/Reheating
- Best served fresh, but leftover tomato mixture can be refrigerated for up to 2 days.
- Reheat gently on the stove or in the microwave.
- Hard-boiled eggs are best eaten within 3–5 days when stored properly in the fridge.
FAQs
1. Can I use soft-boiled eggs instead?
Yes, for a creamier yolk, reduce boiling time to 6–7 minutes.
2. Can I make the tomato-onion mixture ahead?
Yes, prepare up to 2 days in advance and reheat before serving.
3. Can I use different bread?
Any bread works—try sourdough or rye for different flavors.
4. Is this recipe vegan?
No, but you can omit eggs and serve the tomato-onion mixture on toast with avocado.
5. How spicy is this dish?
It’s mild by default, but you can add chili for extra heat.
6. Can I add cheese?
Yes, a sprinkle of feta or goat cheese pairs nicely.
7. Can I use canned tomatoes?
Yes, drain well and adjust cooking time as needed.
8. What type of paprika is best?
Mild paprika is traditional; smoked paprika adds a different depth.
9. Can I add garlic?
Yes, sauté 1–2 cloves minced garlic with the onions for extra flavor.
10. Can I add other vegetables?
Yes, mushrooms, bell peppers, or spinach work well.
Conclusion
Eggs Paprika is a flavorful, easy-to-make dish that elevates simple ingredients into a satisfying meal. Whether on toast for breakfast or served over rice for a light dinner, it’s a versatile and wholesome choice packed with comforting flavors.
Print
Eggs Paprika
- Total Time: 20–25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting vegetarian dish of soft-cooked onions and tomatoes seasoned with paprika, served over toasted wholemeal bread and topped with hard-boiled eggs.
Ingredients
4 eggs
4 slices wholemeal bread
2 medium onions, thinly sliced
2 tsp vegetable oil
4 tomatoes, sliced
3 tsp mild paprika (plus extra for garnish)
Pinch of ground black pepper
Instructions
- Cook eggs in gently boiling water for 10–12 minutes until hard-boiled.
- While eggs cook, heat oil in a large non-stick pan over medium-low heat. Add onions and cook until very soft, about 10 minutes, adding a splash of water if needed.
- Stir in tomatoes and paprika. Cook 5–8 minutes until tomatoes soften. Season with black pepper.
- Peel eggs and cut each into 4 quarters. Toast bread slices.
- Top each toast slice with a portion of tomato-onion mixture and arrange egg quarters on top.
- Sprinkle with extra paprika or pepper before serving.
Notes
- For smoky depth, use smoked paprika instead of mild.
- Add chili powder or red pepper flakes for heat.
- Serve over wholegrain rice instead of toast for a light dinner.
- Garnish with fresh parsley or chives for brightness.
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Category: Breakfast, Brunch, Light Meal
- Method: Boil, Sauté, Toast
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 7g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 215mg
