Egg goulash

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp oil, approx.
• 1 tbsp tomato paste
• 1 tsp paprika paste
• 1 tsp cream (goulash cream)
• 100 ml water, approx.
• 1 pinch of hot paprika powder
• 1 pinch of sweet paprika powder
• 4 eggs, hard-boiled
• 2 tbsp sour cream, sour cream or crème fraîche
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Dice the onion, peel and finely dice the garlic. Peel and roughly dice the hard-boiled eggs. Heat a little oil in a deep pan or wide saucepan and sauté the onion. Add the garlic and sauté briefly. Add the tomato paste, paprika, and goulash cream and fry briefly, stirring constantly. Stir in the paprika, deglaze with water, and simmer for a few minutes. Add the diced eggs, mix well, and let simmer over low heat for about 5-10 minutes. Stir occasionally to prevent sticking. Stir in the sour cream, heat briefly, and add salt to taste. Knöpfle (small dumplings) and rice are a good side dish. A great way to use up leftover hard-boiled eggs.