Hot Dogs Hungarian Style

Cooking Instructions

1. In a large frying pan saute the onions in the vegetable oil until limp.

2. Add the peppers and saute, mixing well until limp and the onions are slightly brown.

3. Add the paprika and stir for a few minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the salt and pepper plus the caraway seeds.

4. In a sauce pan boil the hot dogs in water to cover for 5 minutes. Cool under cold water, slice to 1/4-inch rounds, and add to the vegetable mixture. Return to a simmer and mix well, cooking for about 5 minutes more. You can do this ahead of time.

5. Beat the eggs well. Bring the letcho to a simmer and add the eggs, stirring constantly so that the eggs do no curdle.

Wine Pairing(s)

Le Dome Saint-Emilion Grand Cru

Chateau Puy Guilhem Fronsac

Chateau Cantenac Brown Margaux

Parusso Bussia Vigna Rocche

Santa Rita 'Floresta Alto Maipo' Syrah

Chateau La Gomerie Saint-Emilion Grand Cru

Ioppa Ghemme

Paolo Scavino Bric del Fiasc

Paolo Scavino Rosso Vino Da Tavola

Chateau Lafite Rothschild Pauillac