Smaženice

Czech Smaženice (Egg, Onion & Mushroom Skillet)

A rustic Czech skillet of slowly cooked onions and mushrooms bound with eggs and seasoned with cumin — a humble countryside dish often served as a main with bread or a side to fried meats.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) cremini or button mushrooms, fresh, sliced; wild mushrooms (hřib, kozák) are traditional if available
• •3 whole (3 medium) yellow onions, thinly sliced
• •40 g (3 tbsp) unsalted butter, or lard for a more traditional flavor
• •2 tbsp neutral oil
• •1.5 tsp whole cumin seeds, lightly crushed; do not substitute ground cumin, the flavor is too sharp
• •6 whole (6 large) eggs, lightly beaten
• •1 tsp salt, adjust to taste
• •0.5 tsp black pepper, freshly ground
• •30 g (1 oz) chives or parsley, finely chopped, for serving
• •crusty Czech bread or rye bread, to serve, traditional accompaniment

Steps

1. 1 Heat the butter and oil together in a heavy 26 cm (10-inch) skillet over medium-low heat. Add the sliced onions and a pinch of salt and cook gently, stirring occasionally, for 10–12 minutes until soft, translucent, and lightly golden — do not rush this step; slow cooking of the onions is the soul of the dish.
2. 2 Add the crushed cumin seeds to the onions and toast for 30 seconds until fragrant.
3. 3 Add the sliced mushrooms and another pinch of salt. Increase heat to medium and sauté for 6–8 minutes, until the mushrooms release their liquid and then re-absorb it, becoming tender and lightly browned.
4. 4 Season with salt and pepper, then pour in the beaten eggs. Stir gently with a wooden spoon for about 1–2 minutes, just until the eggs set into soft, moist curds that bind the mushrooms and onions together. The eggs should be softly cooked, not dry — pull the pan off the heat while they still look slightly glossy; carryover heat will finish them.
5. 5 Doneness cue: eggs should reach 71 °C (160 °F) for safety but remain soft and custardy in texture. Immediately sprinkle with the chopped chives or parsley.
6. 6 Serve hot, straight from the skillet, with plenty of crusty bread. Smaženice is traditionally eaten as a light main course, a hearty breakfast, or as a side to roasted or fried meats.