Egg Barley, also known as Tarhonya, is a beloved traditional Hungarian pasta dish offering a delightful combination of flavors and textures. This recipe features the nutty, earthy essence of toasted barley, complemented by the richness of eggs, resulting in a hearty meal that can be enjoyed as either a main course or a side dish. The dish is notable for its unique texture and comforting taste, showcasing the simplicity and versatility of Hungarian cuisine. Prepare this recipe to indulge in a flavorful and enjoyable culinary experience reminiscent of Hungarian tradition.

Ingredients

• 1 cup barley
• 2 eggs
• 2 Tbsp butter
• 1 whole onion, chopped
• 4 cups chicken broth

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 2 to 3 minutes.
3. Stir in the barley and toast until golden brown, approximately 5 minutes.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until the barley is tender and the liquid is absorbed.
6. While the barley is cooking, scramble the eggs in a separate pan until they are fully cooked.
7. Gently fold the cooked eggs into the barley mixture until well combined.
8. Adjust seasoning with salt and pepper according to taste before serving.

Keywords: Comfort Food, Main Course, Hungarian

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