Hungarian Eggs With Tomatoes Peppers And Onions Letcho Recipes

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HUNGARIAN TOMATO-PEPPER STEW (LECSó)



Hungarian Tomato-Pepper Stew (Lecsó) image

Hungarian lecsó is a vegetable dish of stewed tomatoes, peppers, and onions. It can be served as a side dish, an appetizer, or the main meal itself.

Provided by Barbara Rolek

Categories     Appetizer     Dinner     Lunch     Side Dish

Time 1h

Yield 6

Number Of Ingredients 7

1 medium onion (sliced thinly)
2 tablespoons bacon grease (or oil)
1 pound peppers (Hungarian wax, banana, Italian, or green bell peppers, cut into 1/4-inch strips)
3 large tomatoes (very ripe, peeled, and chopped, or use the shortcut ​below)
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon sweet Hungarian paprika

Steps:

  • Gather the ingredients.
  • In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
  • Add pepper strips and cook another 15 minutes.
  • Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.

Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 536 mg, Sugar 6 g, Fat 5 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g

LECSó- HUNGARIAN PEPPER-TOMATO STEW



Lecsó- Hungarian Pepper-Tomato Stew image

Lecsó- Hungarian Pepper-Tomato Stew is a summer dish where the star of the recipe is the red sweet pepper. This dish is made with bell peppers, onions, garlic and tomatoes. The sweet paprika is added to the sauce for a rich flavor.

Provided by The Bossy Kitchen

Categories     Side dishes

Time 1h

Number Of Ingredients 9

3-4 tablespoons vegetable oil(I used sunflower oil, but olive oil is good too)
3 large onions (regular or red) chopped
2 pounds fresh Hungarian Wax peppers, or banana peppers or red, yellow and orange bell peppers stemmed, seeded, and sliced lengthwise 1/2 inch thick
4-5 garlic cloves chopped
1 tablespoon sweet paprika or to taste
3-4 big tomatoes chopped small or canned diced tomatoes
1 teaspoon salt or to taste
1/2 teaspoon ground black pepper
Optional: 1-2 sausages, smoked bacon etc.

Steps:

  • Heat the oil in a fairly large pan and saute the chopped onion until translucent.
  • Add the chopped peppers and toss them together with the onions for about 5 minutes.
  • Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.
  • Add the chopped tomatoes of the canned diced tomatoes.Cook until the sauce reduces and the peppers are soft and cooked.
  • Serve as a side dish with your favorite meats.
  • Optional: If you add bacon or sausages, start by cooking the bacon and sausages first, then continue with the recipe the same way.

Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 663 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)



Hungarian Eggs With Tomatoes, Peppers And Onions (Letcho) image

Provided by Joan Nathan

Categories     dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

3 tablespoons vegetable oil
1 medium onion, minced
1 green bell pepper, cut into 3/4-inch dice
2 medium tomatoes, cored and cut into 3/4-inch dice
Salt and freshly ground black pepper
Hot Hungarian paprika, as needed
2 large eggs, lightly beaten

Steps:

  • In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
  • Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.

HUNGARIAN LETCHO



Hungarian Letcho image

A rich Green Bell Pepper stew. Very warming on a cold day. It comes from Hungary and is a typical peasant meal.

Provided by Robert Butler

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, chopped
3 tablespoons olive oil
7 large yellow bell peppers or 7 large red bell peppers, cut into 1 inch squares (or combination)
3 large peeled tomatoes, chopped
3 cloves garlic, chopped
1/2 teaspoon chili
1 chorizo sausage, sliced into thin rings

Steps:

  • In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
  • Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
  • Add bell peppers and mix well with onions, garlic& sausages.
  • Add salt and pepper, to taste.
  • Turn heat down and add Tomatoes.
  • Let simmer until the peppers are soft.
  • Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Nutrition Facts : Calories 258.8, Fat 16.7, SaturatedFat 3.8, Cholesterol 13.3, Sodium 206.2, Carbohydrate 23.2, Fiber 7.2, Sugar 12.1, Protein 7.9

HUNGARIAN GREEN PEPPER STEW (AKA: LETCHO)



Hungarian Green Pepper Stew (Aka: Letcho) image

Make a fast, inexpensive and amazingly versatile meal out of green or yellow peppers. This is a vegetarian variation of the world famous Hungarian dish, the Gulash. If you're not a vegetarian, add some bacon and sausage to the stew. Serve this tasty dish on a bed of rice, noodles, duplings, or with a slice of fresh bread.

Provided by kaytee533

Categories     Stew

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs green peppers or 3 lbs yellow peppers, but not bells, quartered
1 large tomatoes, peeled and cut into 8 pieces
1 large onion, diced
3 -4 tablespoons oil
2 slices bacon (optional)
1 teaspoon salt
1 teaspoon paprika
black pepper
1 garlic clove, minced (optional)
1/2 teaspoon caraway seed (optional)

Steps:

  • Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew.
  • Add and heat oil.
  • Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn.
  • As soon as the onions are done, add the peppers.
  • Add salt, black pepper, garlic, caraway seeds and paprika.
  • Stirring constantly, cook for a couple of minutes.
  • Add tomatoes.
  • Add a cup of water.
  • Cover pot and simmer until peppers are done to your taste, 10-20 minutes.
  • Add more salt and black pepper if needed.
  • You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish.
  • If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages.
  • Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish.
  • You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.

Nutrition Facts : Calories 183.8, Fat 11, SaturatedFat 1.6, Sodium 595.2, Carbohydrate 21.7, Fiber 7.1, Sugar 11, Protein 3.8

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW



Hungarian Lecso - Pepper, Sausage and Tomato Stew image

Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.

Provided by Chef Czegeny

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons fat (bacon) or 2 tablespoons lard (bacon)
3 medium onions
3 red peppers
3 hot white hungarian bell peppers
1 hot banana pepper
1 green bell pepper
1 fresh tomato
1 (14 ounce) can stewed tomatoes (whole)
1/4 cup tomato paste
1/4 teaspoon sweet Hungarian paprika
1 dash hot Hungarian paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 lb Hungarian sausage (Kolbasz)
1/2 cup water

Steps:

  • METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
  • Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
  • Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
  • Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
  • Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
  • Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

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