Stewed bull eggs with Hungarian dumplings

1. Wash the bull's eggs, peel off the shell, cutting it lengthwise with a knife. Put the peeled eggs in a bowl.
2. Fill the eggs with water, add a little vinegar to it and leave for half an hour.
3. Fill them with clean water for another half hour, then rinse well.
4. Peel and cut the onion into small pieces.
5. Wash and peel the capsicum from the seeds and stems.
6. Melt the fat in a deep frying pan, put the onion, fry it over medium heat until the flavor appears. Stir from time to time.
7. Add chopped pepper. Pour water (50 ml), add salt, ground black pepper and paprika. Mix everything together.
8. Simmer the contents of the pan on low heat for 35 minutes (until the pepper becomes soft).
9. Put the prepared bull eggs in a frying pan, add water so that the eggs are completely covered with it.
10. Put chopped garlic arrows and thyme sprigs in a saucepan.
11. Simmer on low heat for 1 hour.
12. Wash the tomatoes, cut in half, removing the stalks. Cut the tomatoes into small cubes.
13. Add tomatoes to the pan, put sour cream, simmer all together for 15 minutes (low heat).
14. Season the dish with peppercorns, add salt and paprika.
15. In a bowl, whisk the egg yolks with a fork, adding a little flour, salt. The consistency of the mass should be like very thick sour cream.
16. Using a teaspoon, add the flour mixture to the boiling stew. Before you start, hold the spoon for 5 seconds in a hot liquid so that the dough does not stick.
17. Simmer for 5 minutes over moderate heat.

Decorate the finished dish with fresh parsley. Serve with sour cream.

Bon appetit!