Srbská vejce (Serbian-Style Eggs in Tomato Sauce)
Boiled eggs are a staple of cold cooking – we use them in salads, spreads and for garnishing. Serbian eggs show that they can be served quite differently: soft-boiled eggs in a delicate tomato sauce with butter, sweet paprika and cream. The recipe is meatless, quick and made with everyday ingredients. It tastes best with boiled potatoes or toasted bread.
Prep: 15 min
Cook: 30 min
Servings: 2
Energy: 230 kcal per serving
Method
01.
Start with the sauce: melt the butter, add the plain flour and fry it briefly. Then add the ground sweet paprika, stir and pour in a little cold stock or water. Pour in the tomato purée and simmer for about 15 minutes, stirring occasionally.
02.
Meanwhile, bring water to the boil and cook the eggs soft-boiled. Place them in boiling water and cook for no more than 4–5 minutes. Cool the cooked eggs and peel them.
03.
Season the finished sauce with salt, ground black pepper and a pinch of sugar. Finally pour in the cream and cook only briefly.
04.
Serve with the eggs, boiled potatoes or toasted bread.
