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Vegetarian, European

Lecsó with eggs and country bread

Lecsó with eggs is a Hungarian stew of peppers, tomatoes and onions in which eggs are poached directly, served with country bread. It serves 4, takes 35 minutes, and is rated very easy, at €1.90 per person. The key to success is simmering without added water, so the vegetables cook in their own juice.

Tonight, we're making Hungarian summer in a pan, a lecsó of stewed peppers, tomatoes and onions where eggs come to poach right in the sauce.

Lecsó with eggs and country bread
Total time
35 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

Lecsó is Hungarian summer in a pan, peppers that slowly soften with ripe tomatoes and onions until they turn into a thick, slightly sweet sauce. Eggs cracked in toward the end add richness, and country bread is there to mop up every bit. Sweet paprika gives flavor without heat, making this a hearty dish rather than a spicy one.

It's the kind of weeknight dinner you make when peppers and tomatoes look great at the market, with no real technique and no need to hover over the stove. Kids love dunking bread into the runny yolk, and adults can spice up their plate with hot paprika at the table. Mon Chou suggests it in summer and fall, whenever the vegetables actually taste like something.

The ingredients

4 people

Fruits and vegetables

  • Green and yellow bell peppers 5
  • Ripe tomatoes 6
  • Onions 2

Dairy

  • Eggs 6

Pantry

  • Sweet paprikaoften in the pantry 2 tsp
  • Sugaroften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Eggs, Gluten

The step by step recipe

  1. Slice the onions thinly, seed the peppers and cut them into strips, then cut the tomatoes into wedges.

    Choose light, thin walled peppers, they soften better than the fleshy red ones.

  2. Cook the onions in the oil over medium heat until translucent, then remove from the heat and stir in the paprika. 6 min

    Off the heat, the paprika won't scorch and keeps its sweet flavor.

  3. Return to the heat, add the peppers, salt and sugar, then the tomatoes, cover and let simmer gently. 25 min

    Don't add water, the vegetables release their own juices and cook in them.

  4. Crack the eggs one by one directly onto the lecsó, cover and let them cook, or stir them in if you like them scrambled. 5 min

    Keep the yolks whole for dipping bread, that's the best part.

  5. Serve in shallow bowls with the country bread.

    Add plenty of pepper, and put hot paprika on the table for anyone who likes extra heat.

Our tips to get it right

  • Pick tomatoes that are very ripe, almost soft, they release more juice and the sauce comes together faster.
  • Cut the peppers into even strips so they all cook at the same rate instead of staying crunchy in spots.
  • If you crack the eggs whole, space them out in the pan so they cook evenly without running into each other.

The variations

  • Swap the country bread for rye bread or toasted baguette slices, whatever you have on hand.
  • For a spicier version, add half a teaspoon of hot paprika along with the sweet paprika.
  • For kids, stir the eggs into the lecsó like a scramble, easier to eat than a whole poached egg.

What to serve it with

  • Toasted country bread for dipping
  • Fresh cheese or cottage cheese on the side
  • Cold sparkling water with lemon

Storage

Lecsó keeps for 2 days in the fridge in a sealed container, ideally without the eggs for better texture the next day. Reheat gently in a pan or saucepan before adding fresh eggs. Freezing isn't recommended since the eggs are already cooked in it.

Questions about this dish

Can you make lecsó ahead of time?

Yes, you can make the pepper and tomato base ahead and reheat it before adding fresh eggs at the last minute. The eggs cook better on an already hot base.

Can you use red peppers instead of green and yellow?

Yes, but red peppers are fleshier and take longer to soften. Cut them thinner and simmer a bit longer if you're using only red peppers.

Do you need to peel the tomatoes first?

It's not required, but peeling blanched tomatoes gives a smoother sauce. Without peeling, the taste is still very good, only the texture changes slightly.

How do you know when the eggs are done?

Count about 5 minutes covered for set whites and still runny yolks. If you prefer scrambled eggs, stir them as soon as the edges start to set.

How long does it take to make a lecsó with eggs and country bread?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a lecsó with eggs and country bread?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lecsó with eggs and country bread cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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