Thailand claims this recipe as a national dish, but in actual fact, it is not. This is an interesting derivation from what are generally known as Hungarian eggs, but the derivation is left-overs and is something that can be made from items found in most family fridges. These types of home cooking recipes always reflect not just the tastes of the region, but also the most abundant and cheapest ingredients.
| Ingredients | Serves 4-6 |
| Vegetable oil | 3 tbspns |
| Onion, minced | 1 medium |
| Green bell pepper, cut into ¾-inch dice | 1 |
| Tomatoes, cored and cut into ¾-inch dice | 2 medium |
| Salt and freshly ground black pepper to taste |
|
| Hot Hungarian paprika, add to taste | |
| Eggs, lightly beaten | 2 large |
Cooking method
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and then simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
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