A simple, vibrant stew of stewed bell peppers, tomatoes and onions, often finished with sausage and a fried egg.
Lecsó is a real, traditional Hungarian dish, known as Hungarian Pepper and Tomato Stew. A simple, vibrant stew of stewed bell peppers, tomatoes and onions, often finished with sausage and a fried egg.\n\nLecsó is a summer staple across Hungary, built around the abundance of bell peppers and tomatoes during harvest season, and is often preserved in jars to enjoy the flavors of summer through the winter months.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 4
Heat lard in a wide pan and cook the onions over medium heat until soft and translucent, about 8 minutes.
Add the sliced bell peppers and cook, stirring occasionally, until softened, about 12 minutes.
Remove from heat briefly, stir in paprika, then return to low heat for 30 seconds.
Add the diced tomatoes and simmer uncovered for 15 minutes until the mixture thickens into a chunky stew.
Stir in the sliced sausage and simmer for another 8 minutes until heated through.
Season with salt, then crack the eggs directly into the stew, cover, and cook for 4 to 5 minutes until the whites are set but yolks remain soft. Serve hot.
Use a mix of sweet and slightly hot bell peppers, as traditionally used in Hungary, for a more complex flavor than plain bell peppers alone.
Pull the pan off heat before adding paprika so it doesn't scorch and turn bitter.
Let the stew simmer long enough that the tomatoes and peppers truly break down into a cohesive sauce rather than staying in separate pieces.
A vegetarian version skips the sausage and relies on the eggs for protein.
Some households stir in cooked rice to make it a more substantial one-pot meal.
Preserve extra lecsó in jars during peak summer to enjoy through winter, a traditional practice.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Lecsó is a summer staple across Hungary, built around the abundance of bell peppers and tomatoes during harvest season, and is often preserved in jars to enjoy the flavors of summer through the winter months.
Yes, especially outside of peak tomato season — use good-quality canned diced tomatoes and reduce the simmering time slightly.
A Hungarian smoked paprika sausage like csabai or gyulai kolbász gives the most authentic flavor; a Spanish-style paprika chorizo is a reasonable substitute.
Yes, the stew base keeps well refrigerated for 3 days; add fresh eggs when reheating to serve.
Per serving (380g / 13.4 oz) · 4 servings total
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