I want to share a basic Hungarian dish with you. I never realised it is anything special until I started cooking for an English guy. 🙂 It’s not scrambled eggs really, it is called rántotta and made with fried onions. That’s what makes a rántotta, fried onions and scrambled eggs. The rest depends on your imagination and your fridge. 😉 Here is the recipe for our version that makes a filling dinner with mushroom and chorizzo (or Hungarian kolbász).

Rántotta (Scrambled Eggs)

Scrambled eggs with toast and green salad on plate.


  • 1 tbsp oil
  • 1 onion, chopped
  • 1/4 green pepper, chopped
  • 20g chorizzo, chopped or sliced
  • 1 tomato, chopped
  • 50-80g mushroom, chopped or sliced
  • 2 or 3 eggs per person, beaten
  • salt, pepper to taste (if I use chorizzo I omit these as the chorizzo will provide flavour)


Preparation: chopping onion, chorizzo, mushroom and beating eggs – 5 minutes
Cooking time: 30 minutes

  1. Fry the onion and green pepper in the oil until soft.
  2. Add the chorizzo and fry for a couple of minutes.
  3. Add the tomato and mushroom and cook for 10 minutes or until the liquid evaporated.
  4. Stir in the eggs and cook stirring constantly. Don’t let it cook too much because it goes dry. It is perfect when it’s just about runny.

For extra flavour grate a little cheese on top while it is still warm so the cheese will melt onto it. Eat on it’s own or with a slice of toast.

Recipe Name
Hungarian style scrambled eggs
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