"Types of Hungarian paprika (Hungarian name in parentheses):
Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
Delicate (Édes csemege): Ranging from light to dark red, a mild paprika with a rich flavour.
Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
Pungent Exquisite Delicate (Csípős Csemege, Pikáns): An even more pungent Delicate.
Rose (Rózsa): Pale Red in colour with strong aroma and mild pungency.
Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent.
Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency.
Hot (Erős): Light brown in colour, this is the hottest of all the paprikas."
Smoked paprika from Spain is available in most UK supermarkets.
Paprika and eggs? Eggs, onion, pepper, tomato, eggs, paprika, olive oil? Chilli?
For lunch I had something like that - fried courgette, onion, bit of spinach, tomato puree, garlic, paprika, chilli-paprika, pepper, made into four groovy shapes, fried eggs between them, ate them. It was OK. I was going to go all Moroccan on myself - paprika, cumin, coriander, all dried, sometimes all three used as a condiment.
P.S, no more breakfast problem, thanks John. There were good suggestions. I hear what you say about pre-preparing stuff - I know of some people who cook their entire weeks food on Sundays.