Hungarian Lecso With Eggs Recipes

HUNGARIAN TOMATO-PEPPER STEW (LECSó)

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.

HUNGARIAN LECSO II

Steps:

• Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
• In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.

HUNGARIAN LECSO WITH EGGS

Steps:

• First fry the onions in the oil.
• add tomatoes and peppers, and cook until peppers are soft.
• add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

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.

LECSó (HUNGARIAN PEPPER STEW)

Steps:

• Peel and chop onion and garlic.
• Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.
• Wash and slice peppers. First cut them half, remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper you can slice them as rings.
• Heat your stockpot or a Dutch oven to medium heat and add coconut oil.
• Add chopped onion, stir and cook for 2 minutes.
• Add chopped garlic, stir and cook for a minute.
• Add sliced peppers, salt, and black pepper. Stir until combined.
• Add chopped tomatoes and sweet paprika powder. Stir until combined.
• Cover it with a lid and cook it on medium heat until it is boiling.
• Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can add now the optional liquid smoke if you want). Ready to be served!

LECSO - HUNGARIAN PEPPER STEW

Steps:

• Cook onions: Quarter the onion and thinly slice the quarters. Heat the oil and cook the onion until slightly golden. Add 3 tablespoons water, cover the pot and cook the onions until soft, about 10 minutes. Stir several times in between.
• Add peppers: In the meantime, deseed the chili and the peppers and slice them thinly. Add them to the pot, add another 2-3 tablespoons of water, cover, and cook on low heat for further 10 minutes.
• Add the sweet and the hot paprika powder and stir well to coat the vegetables.
• Add the chopped tomatoes or the tomatoes from the can including all their juices. If using fresh tomatoes you might need to add a bit more water, it really depends on how juicy they are. Start with 2-3 tablespoons and add more later if the dish looks dry.
• Simmer: Stir well and cook for further 15-20 minutes or until the vegetables are soft. Adjust the taste with salt and pepper.
• With eggs: If you would like to add the eggs, whisk them well in a small bowl, add some salt and pepper and pour them into the lecso. Stir and cook the eggs gently until they are set.
• Serve: Sprinkle the dish with lots of chopped parsley and serve with rice, polenta, or bread or as a side dish for meat, fish, or sausages (only the eggless version is suitable as a side dish).

HUNGARIAN LECSO

Steps:

• In a large pot over medium heat cook potatoes in butter with garlic, stirring frequently, not allowing garlic to burn. Stir in onion, bell pepper, sausage, tomatoes, spaghetti sauce, paprika and water. Cover, reduce heat and simmer until potatoes are just tender, 20 to 30 minutes.