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Breakfast

Tojasos Lecso (Eggs with Peppers and Tomatoes)

The Quirky Foodster Team

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Ingredients

  • 2 tbsp lard or sunflower oil
  • 1 medium onion, sliced
  • 4 Hungarian banana peppers, sliced
  • 2 medium tomatoes, chopped
  • 1 tsp sweet paprika
  • 1 Hungarian hot wax pepper, sliced (optional)
  • 4 large eggs, beaten
  • Salt, to taste
  • Crusty bread, to serve

Method

  1. Heat lard in a skillet and soften the onion over medium heat, 5 minutes.
  2. Remove pan from heat briefly and stir in the paprika to prevent burning.
  3. Add peppers and cook 8 minutes until softened.
  4. Add tomatoes and simmer 10 minutes until the mixture thickens into a stew.
  5. Pour in the beaten eggs and stir gently until softly set.
  6. Season with salt and serve hot with crusty bread.

Introduction: Lecso, a stew of stewed peppers, tomatoes and paprika-spiced onions, is a Hungarian summer kitchen staple; scrambled with eggs it becomes a hearty breakfast or light supper eaten across the country when peppers are in season.

Cultural Background: Lecso, a stew of stewed peppers, tomatoes and paprika-spiced onions, is a Hungarian summer kitchen staple; scrambled with eggs it becomes a hearty breakfast or light supper eaten across the country when peppers are in season.

Tips: Pull the pan off the heat before adding paprika so it doesn't scorch and turn bitter.

Variations: Add sliced Hungarian sausage (kolbasz) for a heartier version, or top with cheese.

Storage: Keeps refrigerated up to 2 days, though eggs are best fresh.

Reheating: Reheat gently in a covered pan over low heat, stirring occasionally.

Nutrition: Approx. 260 kcal, 13 g protein, 18 g fat, 9 g carbohydrate per serving.

FAQs:

Q: What peppers work best?

A: Sweet Hungarian banana or wax peppers are traditional; bell peppers are an acceptable substitute.

Q: Is lecso always made with eggs?

A: No, plain lecso is often a side dish or base for sausage; eggs make it a full breakfast.

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