INGREDIENTS FOR 2 SERVINGS
Eggs 4 pcs
Onion 1 pc
Tomatoes 1 pc
Mushrooms 75 gr
Bulgarian pepper 0.5 pcs
Rice 2 cups
Sour cream 0.5 cup
Garlic 2 cloves
Parsley 1 bunch
Cumin 0.25 h l
Paprika 0.25 tsp
Flour 1 tbsp

COOKING
This is a recipe from the arsenal of the king of Budapest cuisine, Karoly Gundel. It can be served for breakfast, but the dish is more suitable for the table as an appetizer.
First, you have to work hard with a knife: finely chop the onion, chop the mushrooms into thin slices, finely chop the parsley and garlic, peel the tomato and cut it into small cubes, as well as the pepper. I melt a piece of butter in a saucepan or pan, and stew the onion on it for a few minutes. Then I add paprika, mix, then add mushrooms, half parsley and garlic. I season everything with salt and a little crushed cumin in a mortar. Mix the mixture and fry for several minutes until the juice secreted by the mushrooms evaporates. Then I add pepper and tomato, add more water. Simmer the contents of the pot, covered with a lid, for about 20 minutes.
Now I’m cooking rice. I mix the flour with sour cream and add the mixture to the sauce. Mix the sauce well and simmer for another five minutes. At this time, for 2.5 minutes, boil eggs without shells in boiling water with the addition of salt and vinegar. I take out the eggs with a slotted spoon and let the excess moisture drain. I spread eggs on boiled rice and pour sauce over them. Before serving, sprinkle the dish with the remaining parsley. If you suddenly have a little mushroom mixture left, it can then be used as a sauce for fish, meat dishes and vegetables.