Hungarian letcho

Letcho with eggs

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Letcho is a Hungarian dish (written in Hungarian as lecsó) made from peppers, tomatoes and onions. Stewed vegetables are seasoned to taste with paprika powder, salt and pepper. This dish may have a simple form, only with vegetables, but very often you can find sausage or eggs in it. As befits Hungarians, the sausage that they add to the letcho is a paprika sausage, usually with a slightly spicy taste. Another way for making the letcho more interesting is to add eggs to it. My mother-in-law, who is Hungarian, served such letcho some time ago. In this version of the letcho, raw eggs are put into the hot vegetables and mixed until they scramble.

The following recipe for a vegetarian egg version of the letcho is slightly different from the one by my mother-in-law, as I use hard-boiled eggs as an addition. I add the eggs as soon as the other ingredients are soft and the dish is almost ready to be served. Personally, I like to serve letcho mostly with with bread, but an equally good addition is boiled rice. Also, letcho can be served with an addition of a sour cream, which goes well with both tomatoes and peppers. I recommend you the following recipe for letcho with eggs and please enjoy it.

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Hungarian letcho

Ingredients for letcho with eggs.

  • 4 hard-boiled eggs
  • 600 g yellow peppers
  • 400 g tomatoes
  • 300 g onion
  • 2 big cloves of garlic
  • 3 tablespoons of oil
  • 1 and 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1,5 teaspoon of sweet smoked paprika powder
  • 200 ml water

How to make letcho with eggs.

Put the diced onion and oil into a pot. Fry on medium-high heat for 5 minutes, stirring occasionally. Next, add the paprika powder and the mashed garlic and cook for a few seconds. After that time, add the diced tomatoes, diced paprika, water, salt and pepper. Bring it to a boil, then cook, covered, over low heat until the vegetables are tender. It took me 20 minutes. Finally, add the quartered eggs and continue cooking for 2-3 minutes. Serve the letcho for dinner, lunch or as a starter.

Hungarian letcho

Good to know when making letcho with eggs.

I do not remove the peel from the tomatoes. After washing, I lightly dry the tomatoes then cut them into small cubes.

In this recipe, I use yellow peppers.

The eggs were of size “M”, and I boiled them for 8 minutes.

Do you like dishes with paprika? If so, try our recipe for Turkey ham from ham cooker.

Hungarian letcho
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