Hungarian Lecso with Eggs
Savor the rich, rustic flavors of Hungarian Lecso with Eggs, a traditional one-pan dish that’s as comforting as it is versatile. This authentic recipe combines sautéed strips of bell peppers, ripe tomatoes, and onions—slow-cooked to perfection with the smoky depth of Hungarian sweet paprika. The dish is elevated with the addition of lightly scrambled eggs, creating a hearty, protein-packed meal that’s ready in just 45 minutes. Perfect for brunch, lunch, or a light dinner, this vegetarian delight can be garnished with fresh parsley for a burst of color and served alongside warm, crusty bread to soak up every last drop of its savory juices. Naturally gluten-free and rich with bold, wholesome ingredients, this Hungarian Lecso is a must-try for fans of simple, yet flavorful, European comfort food.
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Recipe Information
Ingredients
- 3 medium (any color) bell peppers
- 4 medium ripe tomatoes
- 2 medium onion
- 2 small garlic cloves
- 2 teaspoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 4 large eggs
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Start by preparing the vegetables. Core and slice the bell peppers into thin strips. Peel and finely chop the onions. Dice the tomatoes into medium-sized cubes. Mince the garlic cloves.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onions to the skillet and sauté for 3-4 minutes until soft and translucent, stirring occasionally.
Add the minced garlic to the skillet and sauté for an additional 1 minute, being careful not to let it burn.
Stir in the paprika, and cook for 30 seconds to release its flavor.
Add the bell peppers and tomatoes to the skillet. Mix well to coat the vegetables with the paprika-infused mixture.
Season the vegetable mixture with salt and ground black pepper.
Reduce the heat to low, cover the skillet, and let the vegetables simmer for 20 minutes. Stir occasionally to ensure even cooking, and allow the flavors to meld together.
In a separate bowl, lightly whisk the eggs with a pinch of salt.
Once the vegetables are tender and stewed, create a small well in the center of the skillet. Pour the whisked eggs into the center.
Gently stir the eggs into the lecso, mixing them throughout the dish as they cook. Continue stirring over low heat until the eggs are fully set and distributed evenly.
Remove the skillet from the heat and let it sit for a minute or two before serving.
Serve warm, garnished with chopped parsley if desired. Enjoy this rustic dish with freshly baked bread for a complete experience.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 40.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2935 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
