Best 3 Hungarian Eggs With Tomatoes Peppers And Onions Letcho Recipes
Indulge in the vibrant flavors of Hungarian Eggs with Tomatoes, Peppers, and Onions (also known as Letcho), a delightful dish that captures the essence of Hungarian cuisine. This hearty and comforting dish features a medley of fresh, colorful ingredients, including ripe tomatoes, crisp bell peppers, sweet onions, and aromatic garlic, all simmered together in a rich, flavorful sauce. Perfectly poached eggs are nestled amidst the vibrant vegetable mixture, adding a delectable richness that elevates the dish to a new level. Letcho is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is often served with crusty bread or roasted potatoes, making it a satisfying and complete meal. Explore two variations of this classic recipe: the traditional Hungarian Letcho and a modern, spicy version that adds a kick of heat. Both recipes are easy to follow and guarantee a delicious culinary experience that showcases the best of Hungarian cooking.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
HUNGARIAN TOMATO-PEPPER STEW (LECSó)
Steps:
- Gather the ingredients.
- In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
- Add pepper strips and cook another 15 minutes.
- Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 536 mg, Sugar 6 g, Fat 5 g, ServingSize 4-6 Portions (4-6 Servings), UnsaturatedFat 0 g
HUNGARIAN LECSO WITH EGGS
Make and share this Hungarian Lecso With Eggs recipe from Food.com.
Provided by Jane Gib
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- First fry the onions in the oil.
- add tomatoes and peppers, and cook until peppers are soft.
- add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.
Nutrition Facts : Calories 289.6, Fat 22.3, SaturatedFat 7.4, Cholesterol 146.1, Sodium 691.5, Carbohydrate 11.8, Fiber 3, Sugar 6.8, Protein 12.1
Tips:
- Prep Your Ingredients: Before starting, chop your onions, peppers, tomatoes, and garlic. Measure out your paprika, salt, and pepper. This mise en place will make the cooking process smoother and faster.
- Use Ripe Tomatoes: Choose ripe, juicy tomatoes for the best flavor. If using canned tomatoes, opt for high-quality diced or crushed tomatoes.
- Don't Crowd the Pan: When sautéing the onions and peppers, avoid overcrowding the pan. Cook them in batches if necessary to ensure they get evenly browned.
- Simmer for Flavor: Let the dish simmer for at least 15 minutes to allow the flavors to meld and deepen. Stir occasionally to prevent sticking.
- Garnish with Fresh Herbs: Just before serving, sprinkle chopped fresh parsley or chives over the eggs for an extra burst of flavor and color.
Conclusion:
This Hungarian-inspired dish of eggs with tomatoes, peppers, and onions, also known as Letcho, is a delightful and versatile culinary creation. Its vibrant colors, savory flavors, and ease of preparation make it a perfect choice for a quick and hearty breakfast, brunch, or lunch. Whether you prefer it as a standalone meal or as an accompaniment to grilled meats or roasted vegetables, Letcho is sure to satisfy your taste buds. Experiment with different types of peppers, such as bell peppers, jalapenos, or poblanos, to add a unique twist to this classic recipe. Enjoy this flavorful and nutritious dish any time of the day!
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