Hungarian pepper and tomato stew, a late-summer garden classic.
Serves 4 | Preparation: 20 minutes | Cooking: 45 minutes | Total: 65 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
800 g peppers (Hungarian wax, bell or similar), sliced
800 g ripe tomatoes, chopped
2 onions, sliced
3 tbsp oil or butter
2 tsp sweet paprika
1 tsp salt
1 tsp sugar
4 eggs
8 slices crusty bread
Method
Fry the onions gently in the oil until soft and golden, about 10 minutes. Take the pan off the heat before stirring in the paprika, so it doesn’t burn and turn bitter.
Add the peppers and cook until they begin to soften, about 10 minutes.
Add the tomatoes, salt and sugar. Simmer, uncovered, until thick and glossy, about 25 minutes.
Fry the eggs in a separate pan, or crack them into the lecsó and cover until set, about 4 minutes.
Serve the lecsó topped with the eggs and bread alongside.
Variations and substitutions
Lecsó has many household versions, with and without sausage or eggs. This meat-free version uses oil. Sugar is optional: add only if the tomatoes taste sharply acidic.
Homegrown and seasonal produce
Thin-walled Hungarian peppers give a different texture from thick bell peppers; either works. Use ripe fresh tomatoes, or thawed summer tomatoes and reduce the juices.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
