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Cooking oil
Sauté the onion. When it just turns yellow, stir in the paprika.
Add the pepper and continue cooking until soft. Add the tomato and other seasonings and continue sautéing until everything is soft. By this time there may be some sauce in the pan, which is fine.
Beat the egg and pour over the vegetables. As soon as it sets, even just in part, scramble everything together and serve.
Poster's Notes:
These ingredients, onions, peppers and tomatoes, are the basic elements of Hungarian cooking, as is the sunflower oil. In the early summer, everywhere in Hungary, fields and fields of sunflowers smile up at you, and in every market, the colors of the fresh vegetables brighten any spirit.
Posted by Carolyn C. Gilboa
Nutritional Info Per Serving: N/A
1 onion, chopped or diced
1 sweet pepper (yellow, green or red), seeded and cut into bite-sized pieces
1 ripe red tomato cut into bite-sized pieces
1 egg or 1 quarter cup egg substitute
Salt
Sweet Hungarian paprika, hot paprika, or black pepper
I have made this ahead of time and reheated it, and I have made extra on purpose for reheating, but to make a wonderful, colorful impression, I get it all done ahead of time but don't add the eggs until it's hot and bubbly and about to be served.