Layered egg barley

by | Nov 4, 2016 | Noodles

Similar to layered potatoes this egg barley dish is made up with sliced sausages and hard boiled eggs, it’s, however, also turbocharged with an extra layer of lecsó ( you know the Hungarian ratatouille made with wax peppers and tomatoes). Of course sour cream can’t be omitted. Attention! Layered egg barley (rakott tarhonya) is heavy and kicking, after eating it there won’t be surplus space in your stomach for other foods for a while.

Layered egg barley
Layered egg barley – photo:


  • 300 g (~2/3 lb) egg barley
  • 800-900 ml (~3-4 cups) water
  • 1 big onion, finely chopped
  • 5 medium (wax or bell) peppers, coarsly chopped
  • 3 medium tomatoes, coarsly chopped
  • 2 tbsp lard
  • 2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 200 g (~7 oz) smoked sausages, sliced
  • 6 hard boiled eggs, sliced
  • 400 g (~14 oz) sour cream

In a deep pan heat 1 tablespoon lard, add egg barley and cook, while stirring constantly, until its color turns light brown. Pour in 3 cups of water and sprinkle with 1 teaspoon of salt. Cover the pan and over low heat cook until tender and cooking liquid is absorbed completely. During cooking stir the noodles from time to time and add more water if needed.

In a separate pan heat 1 tablespoon of lard, add finely chopped onions and sauté until translucent. Add diced peppers, sprinkle them with paprika, ground black pepper and 1 teaspoon of salt. Cook for 4-5 minutes, then stir in tomatoes and continue to cook until almost tender. Turn off the heat and set it aside.
Preheat the oven to 180°C / 356°F.

Grease an ovenproof dish. Put half of the noodles in the bottom of the dish. Spoon the lecsó on the top evenly and spread 1/3 of the sour cream on it. Arrange sliced sausages and boiled eggs on the lecsó layer, then cover with the rest of the egg barley. Spread the remaining sour cream on the top. Cook in the oven for 30 minutes or until top is light golden brown.

Support my work

If you're enjoying this collection of Hungarian recipes, please, consider supporting my work by making a one-time payment.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

Pin It on Pinterest