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Lečo: pepper stew with sausage and eggs
Yellow peppers, tomatoes, and onions simmer in lard with smoked sausage, then thicken with beaten eggs. Serves 4 with bread.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Hungarian
Lečo, a pepper and tomato stew with sausage and eggs, is a quick dish made with fresh peppers, tomatoes, and onions simmered in lard. The sausage adds smoky flavor, and the eggs are stirred in at the end to thicken the stew while staying soft. Originally from Hungary, this dish is most often served in Slovakia with fresh bread.
Ingredients
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Instructions
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Prepare the vegetables
10 minRemove the seeds from the peppers and cut them into strips. Cut the onions into thin wedges. Dip the tomatoes in boiling water for a few seconds, peel them, and cut them into pieces. Slice the sausage into rounds.
Cook the sausage and onions
8 minBrown the sausage in the lard for 2–3 minutes. Add the onions and cook for 5 minutes, stirring occasionally, until soft.
Cook the peppers
10 minAdd the peppers, sprinkle with the ground paprika, season with salt, and cook, covered, for 10 minutes, until the peppers soften.
Add the tomatoes
10 minAdd the tomatoes and simmer uncovered for another 8–10 minutes, until some of the liquid has evaporated.
Add the eggs
3 minBeat the eggs with a pinch of salt and pepper, pour them into the stew, and cook for 2 minutes, stirring constantly, until softly set and creamy.
Serve
Serve the lečo immediately, while hot, with fresh bread.
Tip: Choose fleshy, thick-walled peppers for lečo, since thin-walled peppers will break down during cooking. If the tomatoes are sour, add a pinch of sugar.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 374 kcal
- Protein
- 16 g
- Carbohydrates
- 23 g
- of which sugars
- 5.0 g
- Fat
- 25 g
- of which saturates
- 8.8 g
- Fiber
- 4.1 g
- Salt
- 2.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Lečo s klobásou a vajíčkom z čerstvej papriky
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