in Eastern Europe, Hungary

Leccho

updated

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Ingredients for 4 servings:

  • 1 kg bell pepper(s) (pointed peppers), yellow
  • 500 g tomatoes
  • 2 m.-sized onion(s)
  • 100g salami
  • 3 eggs
  • Salt
  • pepper
  • some lard

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Lecsó – Hungarian recipe

Remove the seeds from the bell peppers and cut into strips. Wash and quarter the tomatoes. Finely chop the salami. Peel the onions and slice them into rings. Briefly fry the onion rings and salami in heated lard. Add the bell pepper strips and tomato quarters. Season with salt and pepper. Cover and simmer on low heat for about half an hour, stirring occasionally. Finally, stir in the eggs and cook for about another 5 minutes. Serve with white bread (for breakfast) or boiled rice (for lunch). Tip: Vegetarians can omit the salami.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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