Description
A hearty Polish egg and sausage stew made with smoky kielbasa, hard-boiled eggs, onions, and a lightly spiced tomato-based sauce, perfect for a comforting traditional meal.
Ingredients
- 400 g Polish kielbasa sausage, sliced
- 4 large eggs, hard-boiled and peeled
- 1 tbsp vegetable oil or butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp dried marjoram
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp chopped fresh dill or parsley
Instructions
- Heat oil or butter in a pot over medium heat.
- Add sliced sausage and cook until lightly browned. Remove and set aside.
- In the same pot, sauté onion until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, sweet paprika, smoked paprika, marjoram, salt, and black pepper.
- Simmer sauce for 10 minutes.
- Return sausage to the pot and gently add whole hard-boiled eggs.
- Simmer uncovered for another 10 minutes, spooning sauce over eggs.
- Garnish with fresh dill or parsley.
- Serve hot with bread or boiled potatoes.
Notes
- Traditional kielbasa gives the best flavor.
- Do not over-simmer eggs to prevent toughness.
- Leftovers reheat well the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: Polish