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Vegetarian, European

Hungarian dill zucchini with fried egg

Hungarian dill zucchini with fried egg is a vegetarian dish for 4, ready in 30 minutes, rated very easy, at about €1.60 per serving. Grated zucchini simmers with onion, sour cream and dill, then gets topped with a fried egg and served with bread. The key is the cider vinegar stirred in at the end, which recreates the tang of Hungarian sour cream.

Tonight it's a simple little Hungarian specialty, zucchini simmered in cream with dill, topped with a fried egg that runs right over it.

Hungarian dill zucchini with fried egg
Total time
30 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

This is a gentle summer dish, grated zucchini softened with onion, bound with heavy cream and brightened with dill. Sweet paprika tints the sauce without adding heat, and a splash of cider vinegar at the end echoes the tangy sour cream used in Hungary. The fried egg on top, with its yolk breaking into the sauce, changes the texture with every bite.

Mon Chou suggests this for a weeknight when zucchini is piling up in the fridge, since everything cooks in one pan with no waiting around. It's also an easy way to get kids to try something new, the soft, mild texture goes down well, especially if you cut back on the vinegar for younger palates. For two adults on a quiet Sunday evening, just double up on the bread.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 1 kg
  • Onion 1
  • Dill 1 bunch

Pantry

  • Flouroften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Eggs 4

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wash the zucchini, grate them with the skin on using the large holes, salt them and let them sit for a few minutes to release their water. 5 min

    Press them gently by hand without squeezing too hard, a little leftover juice adds flavor to the sauce.

  2. Soften the chopped onion in the oil, add the zucchini and paprika, then let it simmer covered. 12 min

    Stir often, grated zucchini sticks to the bottom of the pan easily.

  3. Sprinkle in the flour, stir for a minute, then add the cream, chopped dill, vinegar, salt and pepper. 3 min

    The flour thickens the sauce just like a traditional roux would, don't skip this step.

  4. Fry the eggs in an oiled pan, keeping the yolks runny. 4 min

    Cover the pan for a minute, the top of the whites will cook without needing to flip the egg.

  5. Plate the zucchini, top each portion with a fried egg and serve with bread.

    Add a little fresh dill and a turn of the pepper mill right before serving.

Our tips to get it right

  • Drain the grated zucchini well before cooking, otherwise the sauce stays too watery even with the flour.
  • Use fresh sweet paprika, one that's been sitting in the cabinet for years loses both its color and its flavor.
  • Fry the eggs at the very last minute, right before serving, so the yolk is still warm and runny on the plate.

The variations

  • Swap the heavy cream for a lighter 15% cream, the sauce will be a bit thinner but just as flavorful.
  • For an egg free version, simply top the zucchini with a spoonful of fromage blanc or crumbled feta.
  • For kids, skip the cider vinegar and fry the eggs until fully set instead of runny if that's their preference.

What to serve it with

  • Toasted country bread
  • Green salad with sharp vinaigrette
  • Sparkling water with lemon

Storage

The creamy zucchini keeps for 2 days in the fridge in a sealed container, reheat gently in a pan. Don't freeze it once the cream is added, it may separate when thawed. Fry fresh eggs right before serving, since cooked eggs don't keep well.

Questions about this dish

Can heavy cream be replaced with light cream?

Yes, but the sauce will be thinner and less rich. Let it simmer a few extra minutes over low heat to thicken back up.

Can the zucchini be made ahead?

You can cook the creamy zucchini base a few hours ahead and reheat it gently before serving. Fry the eggs only at the last minute.

What kind of paprika works best here?

Sweet Hungarian paprika gives the closest result to the original, with a deep red orange color and little heat. A regular sweet paprika from the supermarket works well too.

How can this dish be adapted for young kids?

Cut back on or skip the cider vinegar, since it can be too sharp for some kids. Serve the egg fully cooked rather than runny if they don't like a liquid yolk.

How long does it take to make a Hungarian dill zucchini with a fried egg?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Hungarian dill zucchini with a fried egg?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hungarian dill zucchini with a fried egg cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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