Lecsó with Eggs (Hungarian Pepper & Tomato Stew)

Photo: Christo · CC0 · source

Sweet peppers, onion and ripe tomatoes stewed with paprika until silky, then eggs stirred through until softly set. Hungary's summer skillet breakfast, mopped up with crusty bread.

Ingredients

• 6 bell peppers, preferably yellow, in strips
• 1 lb Roma tomatoes, chopped
• 2 onions, sliced
• 8 eggs
• crusty bread, to serve
• chopped parsley

From your pantry: 3 tbsp oil or lard, 1 tbsp sweet Hungarian paprika, 1 tsp salt, ½ tsp pepper, ½ tsp sugar.

Instructions

1. Heat the oil in a large deep skillet over medium heat and cook the onions until soft and translucent, 6 to 8 minutes.
2. Add the peppers and a pinch of salt, cover and cook, stirring now and then, until they slump and soften, about 10 minutes.
3. Take the pan off the heat, stir in the paprika, then add the tomatoes, sugar and remaining salt. Simmer uncovered until the tomatoes break down into a thick stew, 10 to 12 minutes.
4. Beat the eggs with the pepper, pour them into the pan and stir gently over medium-low until just set in soft curds, 2 to 3 minutes.
5. Sprinkle with parsley and serve hot with bread.

Tip: Hungarians use pale, thin-walled wax peppers (TV paprika); banana peppers or cubanelles are the closest swap. Add a few slices of smoked sausage with the onions for a meatier version.

Nutrition per serving

Good for

Adapted from XpatLoop.

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