Reviewed: Jul. 11, 2009

I found this recipe very bland, even though I used loads of paprika. It is very quick and easy and I would try it again if anyone suggested any other spices or ingredients that would make it more interesting. I used courgettes, red peppers and mushrooms as I like a few vegetables in terms of colour and taste

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liz

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Reviewed: Nov. 21, 2008

Spicy! I wasn't sure which paprika to use, so I used Hugarian paprika and mixed it with sweet paprika, like another reviewer recommended. Wowee! The Hungarian paprika gave it quite a kick. It was too hot for my husband to eat! I loved the flavors in this recipe and thought it was different and delicious, but next time, I'll definitely stay away from the hot paprika!

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WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 11, 2008

This is really tasty and easy to make. I used smoked paprika, which I thought added a lot of the flavor.

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Reviewed: Sep. 7, 2008

It was amazing! I added feta cheese at the end to flavor it up even more and add some more protein.

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rannmiller

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Reviewed: Feb. 12, 2008

This is so good. Very flavorful and hearty and even better the next day. Make sure to choose a really flavorful rye, I like one with lots of caraway to go with this recipe.

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afredette

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 20, 2007

This was soooo delicious! Left out the onions, reduced recipe for just me and hubby by using 1 can tomatoes, 4 eggs, and 1/2 large green pepper. Also used 1/2 hot Hungarian paprika and 1/2 sweet, gave it a great twist! To reduce cooking time, simmered at high temperature to remove tomato juice. Lastly, melted cheddar on top. Soooooooooo good! Don't miss the meat at all!

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