Hungarian Goulash Soup Breakfast Scramble

Ingredients

• 4 large Eggs
• about 113 g Beef Sausage
• 0.5 medium Onion
• 0.5 medium Bell Pepper (red or yellow)
• 1 tbsp Tomato Paste
• 1 tsp Sweet Paprika
• 0.25 tsp Caraway Seeds
• 1 tbsp Sunflower Oil
• 0.25 tsp Salt
• 0.125 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the about 113 g beef sausage into 1.27 cm cubes. Finely dice the 0.5 medium onion and the 0.5 medium bell pepper.
2. 2Heat the 1 tbsp sunflower oil in a 25.4 cm skillet over medium-high heat, which is 190°C. Add the diced beef sausage, onion, and bell pepper to the hot skillet.
3. 3Cook the sausage, onion, and bell pepper, stirring occasionally, for 5 to 7 minutes, or until the sausage is browned and the vegetables are softened.
4. 4Stir in the 1 tbsp tomato paste, 1 tsp sweet paprika, and 0.25 tsp caraway seeds. Cook for 1 minute, stirring constantly, until fragrant.
5. 5While the sausage mixture is cooking, whisk the 4 large eggs in a medium bowl with the 0.25 tsp salt and 0.125 tsp black pepper until well combined.
6. 6Pour the whisked eggs into the skillet over the sausage and vegetable mixture. Stir gently and continuously with a spatula to scramble the eggs until they are fully cooked and no liquid egg remains, about 2 to 3 minutes.
7. 7Serve the Hungarian Goulash Soup Breakfast Scramble immediately.

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