Chalamade (Csalamádé)

Cut onions into rings and garlic into slices. First sauté the onions, a little later the garlic in hot fat until translucent. Cut peppers and pepperoni into thin strips and fry gently in the pan. Poach tomatoes (pour hot water over them briefly), remove skins, seeds and dice, add and steam, covered, for about 12 minutes. Cut debreziner into slices (about 1/2 cm thick) and steam briefly. In the meantime, heat the lard in another pan, whisk the eggs well and slide the mixture into the pan. Stirring constantly, make a fluffy egg mixture, tear it into pieces with a wooden spoon and mix it into the tchalamade. Season with salt and bell pepper and/or paprika powder and serve with boiled potatoes.

Preparation Tip:

In Rust, where the authors of this cookbook learned the recipe at the "Rusterhof," tchalamade is prepared not with debreziners but with garlic sausage. Rusterhof chef Michael Mooslechner learned the recipe, as he says, "from the women of Rust.

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