🇭🇺 HungaryCatalog recipe · Great Plain
Sweet peppers and tomatoes stewed down with paprika and smoky sausage, finished with a swirl of scrambled egg through the pan.
For 4 servings.
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Render the lard in a wide skillet, brown the sausage coins, and set them aside.
Soften the onion in the same fat over medium heat, about 5 minutes.
Pull the pan off the heat and stir in the paprika, then return the peppers and cook, stirring, until they begin to soften, about 8 minutes.
Add the tomato, cover, and simmer until the vegetables collapse into a loose stew, about 12 minutes.
💡 Lecsó should be saucy, not watery — uncover it for the last few minutes if it looks thin.
Return the sausage to the pan and warm through.
Pour the beaten eggs over the top and stir gently just until softly set, then serve at once with bread.
Lecsó is Hungary's late-summer staple, cooked whenever peppers and tomatoes are cheap and ripe at once, and every household argues about whether sausage, eggs, both or neither belong. It doubles as a side dish, a light main spooned over bread, or the starting base for several other Hungarian recipes.
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