Hungarian Lecho Recipe

Lecho is a classic summer recipe that makes perfect use of fresh peppers and ripe tomatoes from the garden or farmers' market when these vegetables are at their peak. Got a craving for lecho? Let’s cook it!

Course Main Course

Cuisine Hungarian

Keyword Vegetable Recipes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 245kcal

Author Petra Kupská

Ingredients

2 medium onions
4 sweet peppers
6 medium tomatoes
4 eggs
1 Tablespoon lard or vegetable oil
7 ounces sausage Polish or Hungarian one
¼ teaspoon black pepper ground
1 teaspoon salt or more, to your liking

Cups - Metric

Instructions

Clean 6 medium tomatoes and 4 sweet peppers. Halve the peppers and scoop out the seeds, then cut them into strips or wedges. Peel and finely chop 2 medium onions.
In a large frying pan, heat 1 Tablespoon lard over medium heat and fry the onions until they are golden brown.
Add the chopped vegetables to the pan. Season with ¼ teaspoon black pepper and 1 teaspoon salt, then stir. Turn down the heat, cover with a lid, and let it stew for 10 minutes.
In the meantime, slice 7 ounces sausage into rounds and fry them in a little fat in a separate frying pan.
Add 4 eggs to the stewed vegetables, remove the pot from the stove, and stir. Mix eggs until curdling, or return the pot to the heat for a few more minutes, or until the eggs have thickened. Do not overcook the eggs.
Stir the fried sausage into the lecho and serve.

Notes

The basic recipe makes 4 portions.
SERVING: A perfect side dish for lecho is boiled potatoes or fresh bread. Garnish the dish with a sprig of green parsley for a nicer presentation!
If you prefer a stronger flavor, add a dash of chili pepper to the veggie blend while making it.
Do you have an abundance of vegetables? Make lecho in bulk and preserve it in jars for later use! Only one change is required: do not add eggs or sausage to the canned lecho.

Nutrition