Traditional Hungarian "lecsó" (leczo, lečo)Traditional Hungarian "lecsó" (leczo, lečo)

Traditional Hungarian “lecsó” (leczo, lečo)

Traditional Hungarian “lecsó” (leczo, lečo)

I used to eat lecsó almost every Saturday when I was a kid. I liked the taste of the cooked veggies and especially sausages or bacon. 🙂 On the other hand, I never liked the tomatoes and especially the tomato skin. This changed only a few years back when I started to make lecsó at home. I learned how to cut and cook the tomatoes so the skin is not disturbing. And as a result, I again have lecsó almost every Saturday, just 20 years later 🙂

The recipe below is my most favorite version. I know that you can make other kinds of lecsó too, but this one is the closest to the very traditional Hungarian one and the one I used to eat in my childhood.

Traditional Hungarian "lecsó" (leczo, lečo)

Traditional Hungarian “lecsó” (leczo, lečo)

Traditional Hungarian "lecsó" (leczo, lečo)

Ingredients

  • 2 onions
  • 2-3 white peppers
  • 3 ripe tomatoes
  • 1 tablespoon of vegetable oil
  • 1-2 eggs
  • 200g of smoked sausage sliced into thin slices (you can also use smoked bacon)

Traditional Hungarian "lecsó" (leczo, lečo)Traditional Hungarian "lecsó" (leczo, lečo)

Directions

  1. Peel the onions and cut into smaller cubes. Heat up a pot or a deeper saucepan, add 1 tablespoon of vegetable oil and add the onions. Bake until golden for 6-7 minutes and then add the sliced sausage (or bacon).
  2. Meanwhile, cut in half and deseed the white peppers. Slice into 1cm thick slices and then add to the roasted onions and sausage. Roast for 3-4 minutes.
  3. Quarter the tomatoes and then cut each piece into 3 parts. (thanks to this step the tomato skin will be not disturbing while eating)
  4. Add the tomatoes into the pot, stir well and cook for 15 minutes on a medium heat.
  5. Once the veggies are well cooked and the peppers are soft, add the eggs and cook for 2 minutes.
  6. Season with salt to your taste and serve with fresh bread.
  7. Enjoy 🙂

Traditional Hungarian "lecsó" (leczo, lečo)

Traditional Hungarian "lecsó" (leczo, lečo)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A very traditional Hungarian lecsó with smoked sausages and eggs. 

Course: Main Course
Cuisine: Hungarian
Keyword: lečo, Lecsó, leczo
Servings: 2
Ingredients
  • 2 onions
  • 2-3 white peppers
  • 3 ripe tomatoes
  • 1 tbsp vegetable oil
  • 1-2 eggs
  • 200 g smoked sausage, sliced thinly you can also use smoked bacon instead
Instructions
  1. Peel the onions and cut into smaller cubes. Heat up a pot or a deeper saucepan, add 1 tablespoon of vegetable oil and add the onions. Bake until golden for 6-7 minutes and then add the sliced sausage (or bacon).

  2. Meanwhile, cut in half and deseed the white peppers. Slice into 1cm thick slices and then add to the roasted onions and sausage. Roast for 3-4 minutes.

  3. Quarter the tomatoes and then cut each piece into 3 parts. (thanks to this step the tomato skin will be not disturbing while eating)

  4. Add the tomatoes into the pot, stir well and cook for 15 minutes on a medium heat.

  5. Once the veggies are well cooked and the peppers are soft, add the eggs and cook for 2 minutes.

  6. Season with salt to your taste and serve with fresh bread.

  7. Enjoy 🙂

Recipe Notes

I like to use white peppers for the lecsó. You could also use red or green ones but they will give a slightly bitter taste to your dish. White peppers are more gentle in taste.  

Traditional Hungarian "lecsó" (leczo, lečo)

 

One Comment

  1. Pingback: Cooking with tomatoes. - www.tasteisyours.com

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