Jajecznica — Silky Eggs with Kiełbasa & Tomato

Ingredients

• 6 Eggs
• 4 oz kielbasa, diced
• 1 cup Tomatoes, chopped
• 1 tbsp butter
• 2 tbsp chopped chives
• Salt and black pepper
• Rye bread, for serving

Method

1. Brown the kielbasa in butter in a nonstick skillet over medium until its edges crisp and the fat renders, 3–4 minutes.
2. Add the Tomatoes and cook until just softened and the juices concentrate, about 2 minutes.
3. Whisk the Eggs with a pinch of salt, pour into the pan, and drop the heat to low. Stir in slow, wide folds.
4. Pull the pan off the heat while the curds still shine — carryover finishes the job in the 30 seconds it takes to reach the table.
5. Season, shower with chives, and serve on thick rye.