Follow these steps for perfect results
olive oil
green bell peppers
seeded and cubed
onion
diced
diced tomatoes
salt
to taste
pepper
to taste
paprika
eggs
rye bread
Heat olive oil in a large deep skillet over medium heat.
Add diced onions and cubed green bell peppers to the skillet.
Cook and stir the vegetables until they soften, approximately 10 minutes.
Pour in the canned diced tomatoes and season with salt, pepper, and paprika.
Continue to cook and stir the mixture for another 10 minutes to allow the flavors to meld.
In a separate medium bowl, whisk the eggs with a fork until they are well blended.
Push all the vegetables to one side of the skillet to create an empty space.
Pour the whisked eggs into the empty half of the pan.
Allow the eggs to cook partially, until about halfway set.
Stir everything together, incorporating the eggs with the vegetables.
Cook for an additional 5 minutes to fully cook the eggs and integrate all the flavors.
Serve the lecso and egg mixture over slices of rye bread.
Expert advice for the best results
Adjust the amount of paprika to suit your spice preference.
For a richer flavor, add a tablespoon of tomato paste along with the diced tomatoes.
Serve with a dollop of sour cream or yogurt for added creaminess.
Everything you need to know before you start
15 minutes
The vegetable mixture can be made ahead of time and stored in the refrigerator for up to 2 days. Add the eggs just before serving.
Serve in a shallow bowl over rye bread. Garnish with a sprinkle of fresh paprika.
Serve warm with a side salad.
The acidity of the Riesling complements the richness of the Lecso.
Discover the story behind this recipe
Lecso is a traditional Hungarian vegetable stew, often made during the summer months when fresh peppers and tomatoes are abundant.
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