Vegetarian
Lecsó (Hungarian pepper and tomato stew)
Sweet yellow peppers and ripe tomatoes stewed with onion and paprika, finished with eggs scrambled into the sauce.
- 45 min15 prep · 30 cook
- EasyDifficulty
- 240 kcalper serving
Ingredients
4 servings
- Yellow or light green peppers1 kg
- Ripe tomatoes500 g
- Onions2
- Sweet paprika2 tsp
- Sunflower oil3 tbsp
- Eggs4
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Slice the onions and soften them in the oil over medium heat.
- 2
Add the peppers cut into strips and cook until they start to soften.
- 3
Take the pan off the heat, stir in the paprika, then add the chopped tomatoes, sugar, salt and pepper.
- 4
Simmer until the tomatoes collapse into a thick sauce and the peppers are soft.
- 5
Pour in the beaten eggs and stir gently until just set. Serve with crusty bread.
Tips and questions
- Why take the pan off the heat for the paprika?
- Paprika burns in seconds and turns bitter. A few seconds off the heat is enough to release its flavour.
- Can I make it without eggs?
- Yes. Plain lecsó is also served as a side or over rice and keeps 3 days in the fridge.
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