A classic Hungarian dish is a popular recipe in Hungary especially this time of year with fresh local tomatoes, peppers and onions. Take it to the next level with additional ingredients and poached eggs. Serve it at breakfast, lunch or dinner with sour dough bread.
When we had the rows and rows of fresh vegetables in our garden and by mid August the tomatoes and peppers were ripe enough to pick, we knew Mom would be making this delicious lecso/stew. Her version was simple with the three main ingredients, tomatoes, peppers and onions, and of course salt, pepper and a pinch of sugar to cut the acidity. But this simple recipe goes far with so many dishes, which I will share with you.
WHAT MAKES THIS RECIPE SO DELICIOUS....
- When using fresh local tomatoes, peppers, onions and zucchini it truly makes a big difference, so flavourful and how vibrant this dish can be. Growing up and to this day, I intentional wait for the local tomatoes and peppers are available at the local farmers market. I really suggest to use fresh produce for the BEST delicious dish! Ask any chef, why do they look for local farmers to purchase their vegetables from? Well, it’s because they want the freshest to create the best tasting dishes.
- The warm spices of Hungarian sweet paprika and Spanish smoked paprika offers a wonderful richness to this recipe.
- The seasonings needed for this recipe are simple, salt, pepper and a little bit of sugar to help reduce the acidity. For this recipe, all it requires for the few ingredients to cook to a stew and it creates a delicious tomato and pepper dish. I like to cook the onions a little longer to allow them to release some sweetness.
- The protein component of adding the poached eggs really brings this dish to a complete meal!
WHAT IS LECSO
Lecsó or stew is what it referred to often, is a very popular and delicious recipe in Hungary that can be eaten as a main dish with Kolbász or poached eggs and crusty bread or as a side dish without meat. This wonderful traditional dish is so delicious and healthy! Serve it on it’s own or with mash potatoes, breaded chicken, white fish or pork chops.
INGREDIENTS AND SUGGESTIONS
- Onions: I used cooking onions
- Peppers: my choices are red, orange or yellow peppers and sometimes the Hungarian sweet pepper as they all offer a natural sweet flavour
- Tomatoes: I like to use Roma tomatoes, you can always substitute for Better Boy or Early Girl are good stew varieties
- Garlic
- Extra virgin olive oil: recommend a good quality olive oil, believe me my friends, it really makes a difference
- Zucchini: I used 1/2 of a green zucchini and 1/2 yellow, however, can easily add a whole green or yellow zucchini
- Spices: sweet and smoked paprika
- Seasonings: Himalayan salt, pepper and cane sugar
- Herbs: fresh thyme and parsley
- Eggs: I like to use free-range or organic eggs, I added 2 eggs to this dish, you can add 2-3 eggs since this recipe feeds 2 servings generously or 3 perfectly
HOW TO MAKE THIS DELICIOUS RECIPE
Heat skillet with olive oil and over medium heat, add onions, and cook for about 4-5 minutes until tender. Let the onions start to create a golden colour for extra sweetness, then add garlic and sauté for a minute. Stir in the sweet and smoked paprikas then add peppers and tomatoes. Season with salt, pepper and sugar.
Bring to a slow boil then reduce heat to simmer and cook for about 20-25 minutes until the peppers and tomatoes have softened. The last 10 minutes of cooking, add the thyme and zucchini.
With 7 minutes left of cooking time, slightly move the vegetables and crack the eggs carefully into the skillet over the stew. Cover and once the eggs have cooked yet still slightly runny, remove from heat.
Serve with crusty bread or sourdough bread. Garnish with fresh parsley and thyme.
STORING
Store this dish in the air-tight container in the refrigerator for up to 2-3 days. If you make this dish without the poached eggs, it can be stored up to 4-5 days in the refrigerator and freeze for 3 months.
I WOULD LOVE TO HEAR FROM YOU WHEN YOU MAKE THIS DELICIOUS RECIPE…..
If so, I would love to hear your comments, suggestions and any recommendations. Enjoy!
If you love this recipe, you must try my other Lecsó recipes
Hungarian Tomato and Pepper Lecsó Stew with Poached Eggs
Equipment
- large skillet or cast iron pan
Ingredients
- 1 tbsp extra virgin olive oil/vegetable oil
- 1 large onion, sliced
- 1 clove clove of garlic, minced
- ½ tsp sweet paprika
- ½ tsp smoked paprika
- 1 coloured red pepper, sliced (or ½ red and ½ orange)
- 1 Hungarian pepper, sliced
- 6 medium Roma tomatoes, quartered
- 1 zucchini, sliced in halfmoons (or ½ green and ½ yellow zucchini)
- 2 sprigs fresh thyme
- 1 tsp Himalayan salt
- ½ tsp pepper
- ½ tsp raw sugar
- 2-3 free range eggs
- Garnishing with parsley
Instructions
- Heat skillet with oil and over medium heat, add onions, and cook for about 4-5 minutes until tender, then add garlic and sauté for a minute. Stir in the sweet and smoked paprikas then add peppers and tomatoes. Season with salt, pepper and sugar.
- Bring to a slow boil then reduce heat to simmer and cook for about 20-25 minutes until the peppers and tomatoes have softened. The last 10 minutes of cooking, add the thyme and zucchini.
- With 7 minutes left of cooking time, slightly move the vegetables and crack the two eggs carefully into the skillet over the stew. Cover and once the eggs have cooked yet still slightly runny, remove from heat.
- Serve with crusty bread or sourdough bread. Garnish with fresh parsley and thyme.
