Traditional Egg Paprikash with Sour Cream | Creamy Hungarian Brunch

Place the eggs in cold water to boil. From the moment it boils, hard-boil them for exactly 9-10 minutes, then transfer them immediately into cold ice water. Once completely cooled, gently peel the eggs and cut them in half lengthwise.

Finely chop the onion and garlic. Cut the Hungarian wax pepper and fresh tomato into small, even dice.

Melt the butter in a deep frying pan, add the chopped onion, and sauté over medium heat until translucent. Then stir in the crushed garlic along with the diced pepper and tomato, and sauté together for 3-4 minutes until the vegetables soften.