This is an interesting derivation from Hungarian eggs, and is something that can be made from items found in most family fridges. This type of home cooking always reflects not just the tastes of the region, but also the most abundant and cheap ingredients. While the recipe calls for green bell peppers (capsicum), red or yellow can be used.
| Ingredients | Serves 4-6 |
| Vegetable oil | 3 tbspns |
| Onion, minced | 1 medium |
| Garlic, chopped | 1 clove |
| Green bell pepper, chopped | 1 |
| Bacon chopped | 50 gm |
| Cheese grated | 50 gm |
| Salt and freshly ground black pepper | |
| Coriander fresh chopped finely | 1 tbspn |
| Eggs, lightly beaten | 4 large |
Cooking method
In a large skillet over medium heat, heat oil and add onion, garlic, bacon, and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly over low heat for 30 minutes, stirring occasionally.
Season with salt and pepper to taste. Add eggs and cheese, mixing well. Simmer, covered, for 5 minutes. Sprinkle with chopped coriander and serve immediately.
