Minced eggs in tomato sauce - photo 1
← Recipes

Minced eggs in tomato sauce

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 24 wyświetleń ~13.65 PLN - (0)
Rate:
(0)
Start Cooking

Description

Minced eggs in tomato sauce is a regional, homemade dish inspired by Polish rural cuisine — the taste of simple ingredients presented in a modern version. Hard-boiled eggs are finely mashed and mixed with breadcrumbs and flour, shaped into delicate patties, briefly sautéed, and then simmered in an aromatic, slightly sour tomato sauce with onions and tomato paste. The dish has a creamy interior, a golden crust, and a vibrant red sauce; it pairs wonderfully with young potatoes, buckwheat, or a slice of rustic bread. Perfect for a family dinner in spring, when the addition of fresh parsley and a bit of cream gives it lightness and freshness.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 8 szt. (~480 g)
  • Breadcrumbs 50 g
  • Wheat flour 50 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Tomato 3.3 szt. (~400 g)
  • Tomato paste 30 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 1 pęczek (~30 g)
  • 18% cream 100 ml
💰 Szacowany koszt dania: ~13.65 PLN (3.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Arrange the eggs in a single layer in a pot, cover with cold water so that the water covers the eggs by about 2 cm. Place the pot over high heat and bring to a boil. Once the water starts boiling, reduce the heat to low and cook for exactly 9 minutes, so that the yolk is well set but not overcooked. After 9 minutes, drain the water and immediately rinse the eggs with very cold water or place them in a bowl of ice-cold water for 5 minutes to stop the cooking process.

Use a medium pot so that the eggs are not crowded. A time of 9 minutes gives a crumbly yolk; if you prefer it creamier, shorten it to 8 minutes. Cooling in ice-cold water makes peeling easier.
2

Peel the eggs after cooling. Use a wide knife or potato masher and mash the eggs in a large bowl with a fork or masher — not into a paste, but into a fine, uneven texture (small pieces of egg white and yolk) that will give a good consistency to the patties.

It's best to mash in one layer: if you're mixing by hand, use a large, stable bowl. Avoid a blender that crushes the eggs too finely.

Frying the onion

3

In a pan with a diameter of 24–28 cm, heat 15 g of rapeseed oil over medium heat. Add 30 g of butter, and when the fat has melted, toss in the finely chopped onion. Sauté for 6–8 minutes, stirring every 30 seconds, until the onion becomes soft and translucent (it should be clear and slightly golden). At the end of frying, add the finely chopped garlic and sauté for 30–40 seconds until you can smell the aroma — do not burn the garlic.

Ingredients: Rapeseed oil, Butter, Onion, Garlic
Use a heavy-bottomed pan; stir with a wooden spoon to prevent the onion from sticking. If the onion starts to brown too quickly, lower the heat and add a little water.

Mixing the filling

4

Transfer the cooled onion with garlic to a bowl with the mashed eggs. Add 50 g of breadcrumbs, 50 g of wheat flour, 5 g of salt, and 2 g of pepper. Mix with a wooden spoon or silicone spatula until the ingredients are combined. The mixture should be firm and moldable in your hands; if it is too soft, add breadcrumbs by the spoonful, if too dry, add a spoonful of sour cream (optional).

Ingredients: Breadcrumbs, Wheat flour, Salt, Black pepper, Onion, Garlic, 18% cream
Use a large bowl. Mix gently — do not beat too hard to keep the pieces of egg white intact. Test: form a small patty and try to lightly bind it; if it falls apart, add more breadcrumbs.

Shaping the patties

5

Wet your hands with cold water (to prevent sticking) and shape the mixture into small patties the size of a walnut (about 10–12 mini patties, each about 40–50 g). Slightly flatten them to a thickness of about 1.5 cm, so they fry evenly. Place the prepared patties on a tray dusted with flour to prevent them from sticking together.

Ingredients: Wheat flour
Use a tray or a large plate. If the mixture is very sticky to your hands, moisten them again or dust with flour. Do not shape too thickly, as the center needs time to heat up.

Frying the patties

6

In a large skillet, heat 1 tablespoon (15 g) of canola oil and add 10 g of butter for even frying. Place the patties in the hot fat, keeping space between them. Fry for 2–3 minutes on each side over medium heat until golden and slightly crispy. Once fried, transfer the patties to a plate lined with paper towels.

Ingredients: Rapeseed oil, Butter, Wheat flour
Use a pan with a diameter of 26–28 cm; do not overcrowd the pan — it's best to fry in batches. If the patties brown too quickly, reduce the heat.

Tomato sauce

7

In a separate saucepan, pour in 400 g of tomatoes, add 30 g of tomato paste, 10 g of sugar, 5 g of salt, and 2 g of pepper. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10–12 minutes uncovered, stirring every 2–3 minutes, until the sauce thickens and loses its raw taste. If you are using 18% cream (optional), remove the sauce from the heat and after cooling down a few degrees, stir in the cream to make the sauce creamy.

Ingredients: Tomato, Tomato paste, Sugar, Salt, Black pepper, 18% cream
Use a heavy-bottomed saucepan to prevent the sauce from burning. Cook over medium-low heat; the sauce should gently simmer, not boil vigorously.

Stewing and serving

8

Place the fried patties into the tomato sauce so that they are partially submerged. Cover the pot and simmer on low heat for 8–10 minutes — the patties should heat through, and the flavors should meld. Check if the patties are hot in the center; the sauce should be glossy and not too runny. Before serving, sprinkle with finely chopped parsley (optional).

Ingredients: Breadcrumbs, Tomato, Parsley, 18% cream
Use a flat saucepan or a large skillet with a lid so that the patties are in a single layer. By not braising for too long, you will preserve the structure of the patties — 8–10 minutes is enough.

Serving

9

Serve the minced eggs hot, drizzled with sauce. Traditionally, they are served with young potatoes with dill or buckwheat and lightly salted cucumber. For color and freshness, add an extra sprinkle of chopped parsley just before serving.

Ingredients: Tomato, Parsley
Use a wide deep plate or serving platters for family-style serving; the sauce looks better against light sides like young potatoes.

Fun Fact

💡

In Polish cuisine, there are many versions of "minced" dishes — from meat patties to vegetarian forms made with eggs or cottage cheese. Minced eggs are a popular farmhouse dish, often served with sauces that enhance freshness and improve flavor.

Best for

rodzinny obiad piknikowe danie do podgrzania

Tips

🍽️ Serving

Serve with young potatoes sprinkled with dill or with buckwheat groats. You can add a spoonful of sour cream to the sauce for a milder flavor. It also pairs wonderfully with pickled or lightly salted cucumbers and a slice of rustic bread for dipping in the sauce.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat, warm on low heat in a covered saucepan, adding a tablespoon of water or cream to prevent the sauce from burning; do not reheat multiple times.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Potato pancakes with tzatziki sauce (Polish-modern) 45 min

Potato pancakes with tzatziki sauce (Polis...

Main dishes
60 min

Noodles with Sauerkraut

Main Dishes
Sweet Easter Buns with Dried Fruits 120 min

Sweet Easter Buns with Dried Fruits

Snacks
Easter cheesecake with rhubarb and a crumbly base 90 min

Easter cheesecake with rhubarb and a crumb...

Easter
Spring fish salad with young vegetables and dill dressing 30 min

Spring fish salad with young vegetables an...

Salads
Traditional Easter Vegetable Salad with Horseradish (Homemade Version) 30 min

Traditional Easter Vegetable Salad with Ho...

Salads

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama