Hungarian Lecso Recipe – Classic Pepper Stew

Hungarian lecso with eggs and peppers served with mash in a bowl with a spoon in it.

5 from 4 votes

Hungarian Lecso Recipe – Classic Pepper Stew

This Hungarian Lecso recipe is a classic pepper and tomato stew with eggs. Enjoy it with rice, bread, or as a side for meat or fish.

Prep Time15

Cook Time50

Total Time1

Course: Stews

Cuisine: Hungarian

Diet: Vegan

Servings: servings

Calories: 188kcal

Author: Adina

Equipment

Large pan

Ingredients

2 medium onions
2 tablespoons oil
1 lb red pointed sweet peppers Note 1
1 red chili Note 2
1 teaspoon sweet paprika powder
½ teaspoon hot paprika powder
1 lb tomatoes ripe, or 1 can of tomatoes (1 lb/ 450 g), Note 3
3 large eggs Note 4
1 small bunch of parsley
fine sea salt and ground black pepper

US - EU

Instructions

Cook the onions: Quarter them and thinly slice the quarters. Heat the oil and cook the onion until slightly golden, 2-3 minutes. Add 3 tablespoons of water to a pot, cover, and cook the sliced onions over low heat for about 10 minutes, stirring occasionally, until soft.
2 medium onions + 2 tablespoons oil
Prepare and cook the peppers: While the onions cook, deseed and thinly slice the peppers. Finely chop the chili. Add them to the pot with 2–3 more tablespoons of water, cover, and cook on low heat for another 10 minutes.
1 lb red pointed sweet peppers + 1 red chili
Add paprika: Sprinkle in the sweet and hot paprika powders and stir well to coat the vegetables evenly.
1 teaspoon sweet paprika powder + ½ teaspoon hot paprika powder
Add tomatoes: Chop fresh tomatoes or use canned tomatoes with their juices. Add them to the pot, along with 2–3 tablespoons of water if needed (more if fresh tomatoes aren’t very juicy). Cook for 15- 20 minutes, until the peppers are soft. Season with salt and pepper to taste.
1 lb tomatoes
Add eggs: If you want eggs in your lecso, whisk them with salt and pepper in a small bowl, pour them into the pot, and stir gently. Cook, stirring gently with a spatula or a wooden spoon, until the eggs are just set.
3 large eggs + fine sea salt and ground black pepper
Finish and serve: Sprinkle with chopped parsley and serve with rice, polenta, or bread. The eggless version also works well as a side for meat, fish, or sausages.
1 small bunch of parsley

Notes

Peppers: Long, pointed sweet peppers that are the star of lecso; you might find them labeled as “red frying peppers” or “red pointed peppers.” Yellow Hungarian wax peppers are ok, too.
Red chili: Use ½ to 1 chili (or more, depending on your heat preference) - seeds can be left in or removed.
Tomatoes: Choose ripe and flavorful fresh ones if possible; if not, canned tomatoes work well. You can also add 1-2 tablespoons of tomato paste along with the paprika to boost the flavor.
Eggs: They are optional, but great! If you want to serve Hungarian lecso as a side dish for meat or fish, leave them out.

Nutrition