Hungarian Tomato and Pepper Lecsó Stew with Poached Eggs
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.
Servings: 3
Calories: 159kcal
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.
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 833mg | Potassium: 750mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2974IU | Vitamin C: 155mg | Calcium: 60mg | Iron: 2mg