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
