Soft buttery eggs folded into a rich, creamy garlic sauce with paprika, oregano, and chili flakes. Serve on bread or enjoy on its own.
Instructions
- 1
Whisk 3 eggs with 60 ml of meat broth until smooth.
- 2
Melt butter in a pan, pour in egg mixture. Stir gently to form soft curds — aim for something between scrambled and lightly fried.
- 3
Transfer eggs to a plate and keep warm.
- 4
In the same pan, melt another knob of butter. Sauté finely chopped garlic until golden and fragrant.
- 5
Add paprika, oregano, and chili flakes. Stir briefly.
- 6
Pour in heavy cream, stir, and let simmer until the sauce thickens.
03:00 - 7
Stir in fresh chopped parsley.
- 8
Fold the eggs back into the sauce, coating every bite. Serve immediately — on its own or on bread.
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