Entree: Hungary – Budapest & Central Hungary – Lecsó (Hungarian pepper and tomato stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) sunflower oil or lard
- 2 tbsp (14 g) sweet Hungarian paprika powder
- 2 medium onions, about 10 oz (280 g) total, thinly sliced
- 4 large sweet peppers (Hungarian wax peppers or a mix of red and yellow bell peppers), about 1.5 lb (680 g), seeded and cut into 1-inch (2.5 cm) strips
- 2 lb (900 g) very ripe tomatoes, coarsely chopped (or 2 x 14 oz/400 g cans peeled tomatoes, drained and chopped)
- 8 oz (225 g) smoked kolbász or other smoked pork sausage, sliced
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, if tomatoes are very acidic)
- 4 large eggs (optional, for Lecsó tojással), approx. 200 g total
- Freshly chopped parsley, for garnish

Instructions

1. Heat the oil or lard in a wide heavy skillet or Dutch oven over medium heat; add the sliced onions and cook until soft and translucent, about 8–10 minutes.
2. Remove the pan from the heat briefly and stir in the paprika powder to coat the onions (this prevents the paprika from burning); return to the heat and add the sliced peppers, cooking gently for 8–10 minutes until they begin to soften.
3. Add the chopped tomatoes (or canned tomatoes), the sliced smoked kolbász, salt, pepper, and sugar if using; bring to a simmer, reduce heat to low, cover partially and cook for 20–30 minutes until the vegetables are tender and flavors have melded.
4. If serving with eggs, make four wells in the simmering lecsó and crack an egg into each well, cover and cook until the whites are set but yolks remain slightly runny, about 6–8 minutes; alternatively stir eggs in for a scrambled texture.
5. Taste and adjust seasoning; sprinkle with chopped parsley and serve hot with crusty bread, rice, or boiled potatoes.