Paprika Perogies with Red Peppers & Dill Sour Cream

Slice the onions thinly and cut the red peppers into 1 cm strips. Stir three-quarters of the chopped dill into the sour cream with a pinch of salt and keep it in the fridge until serving.

Melt 1 tbsp of the butter with the oil in a large 30 cm skillet over medium heat. Add the onions and a pinch of salt and cook 15 to 18 minutes, stirring every few minutes, until soft, sweet and deep golden brown.

Tip: If the onions catch before they colour evenly, add a splash of water and scrape the browned bits back in.

Raise the heat to medium-high, add the red peppers and paprika, and cook 5 to 6 minutes, until the peppers are tender and blistered at the edges. Tip the onions and peppers onto a plate and keep the skillet.

Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the perogies 4 to 5 minutes, stirring once, until they float and are soft through, then drain well and let them steam dry for a minute.

Tip: Dry perogies brown; wet ones spit and stick, so let the steam clear before they hit the butter.

Melt the remaining 2 tbsp butter in the same skillet over medium-high heat. Fry the perogies in a single layer 3 to 4 minutes per side, until golden brown and crisp on both faces.

Return the onions and peppers to the skillet and toss for 1 minute to reheat. Make 4 gaps, crack an egg into each, season with salt and pepper, then cover, lower the heat to medium-low and cook 4 to 5 minutes, until the whites are set and the yolks still soft.

Serve straight from the skillet: spoon the dill sour cream over the perogies, scatter the rest of the dill on top, and give each plate an egg with its share of perogies, onions and peppers.