Paprika-Onion Scramble with Rye Toast

Onions soften slowly in lard with caraway before sweet paprika and eggs scramble onto rye toast. The plate recalls Cauldron on the Cattle Road, where herdsmen on the Hungarian Puszta let paprika bloom in fat beside the evening fire.

Serves 2

Estimate for one serving

• 720 cal
• 12.8g protein
• 40g carbs
• 8.4g fat
• 5g fiber

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Ingredients

• 2 large yellow onions
• 3 tbsp lard
• 2 tsp sweet Hungarian paprika
• 6 large eggs
• 1/2 tsp caraway seeds
• 1/2 tsp salt
• 4 rye bread slices
• 2 tbsp fresh parsley

Instructions

1. 1Thinly slice the onions.
2. 2Melt the lard in a large skillet over low heat, add the onions and caraway seeds, and cook slowly for 12 minutes until deep golden and sweet.
3. 3Remove the skillet from heat, stir in the paprika until fragrant, then return to low heat.
4. 4Whisk the eggs with salt and pour into the skillet, stirring gently until softly scrambled.
5. 5Chop the parsley and sprinkle over the eggs; toast the rye bread slices and serve alongside.