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Lecsó
Hungary
The Hungarian ratatouille. Made when peppers are at their summer peak. Preserved in jars for winter.
Hungarian pepper and tomato stew — a rich, sweet, paprika-scented vegetable stew of yellow peppers, tomatoes and onion. Eaten alone, with eggs or as a sauce.
Prep
10 mins
Cook
30 mins
Difficulty
Easy
Calories
455 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4yellow Hungarian peppers, sliced
4tomatoes, diced
2onions, sliced
2 tbspsweet paprika
1 tsphot paprika
3 tbsplard or oil
saltto season
Method
1
Fry onion in lard until golden. Add paprika. Stir 30 seconds.
2
Add peppers. Cook 10 minutes. Add tomatoes. Simmer 20 minutes until thick.
3
Season. Serve as it is or crack eggs into it and cook.
Chef's Tip
Use genuine Hungarian yellow peppers — they are sweeter and more fragrant than regular bell peppers.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.