Hungarian pepper and tomato stew with bacon and eggs — the quintessential summer vegetable dish of Hungarian cooking.
Lecsó is Hungary's ratatouille — a rich, oily stew of sweet yellow and red peppers (sweet Hungarian banana peppers are traditional) cooked down with tomatoes, onions and smoked bacon until everything melds into a thick, jammy base. Eggs are scrambled through at the end, or the dish is served as a sauce over rice or pasta. In summer, every Hungarian kitchen smells of simmering lecsó.
Serves 4
Fry bacon lardons in lard over medium heat until golden and fat is rendered.
Add onions and all peppers. Cook over medium heat 15–20 minutes until very soft and starting to caramelise.
Add both paprikas off the heat. Stir quickly, then add tomatoes. Return to heat. Cook 15 minutes until tomatoes have broken down and mixture is thick.
Make wells in the lecsó. Crack in eggs. Scramble gently until just set, or keep whole for fried-egg style.
Serve over white rice, with bread, or as a sauce over pasta. Season well.
Add paprika off the heat — it burns and turns bitter if added to hot fat.
The peppers should cook down into near-sauce consistency before adding tomatoes.
Sweet banana peppers are the authentic choice — bell peppers are a fine substitute.
Omit bacon for a vegetarian lecsó.
Add smoked sausage (kolbász) instead of bacon for a heartier version.
Refrigerate for 4 days without the eggs. Add eggs fresh when reheating.
Lecsó is the Hungarian equivalent of the Balkan ajvar and Southern French ratatouille — a summer pepper-preserve tradition found across Central and Eastern Europe. Hungarian lecsó is distinguished by its paprika and its connection to smoky cured meats.
Hungarian sweet paprika (édes) is essential for the authentic flavour. If possible, use fresh or recently opened Hungarian paprika — old paprika loses its vibrant colour and sweetness.
Per serving · 4 servings total
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