Lecsó - Hungarian Ratatouille
Rated 4.2 stars by 21 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Lecsó is a Hungarian ratatouille dish made with sausage, eggs and rice. Our authentic lecho recipe is perfect for preparing this traditional pepper stew. Made from fresh vegetables, it can be a versatile light vegetarian option, or add chorizo to make it a filling one-pot main. You can also serve it as a side dish to roast pork, while left-overs can be served for breakfast by adding a couple of eggs.
Wine pairing: Lecsó comes from the southern part of the country, so for a fully authentic experience serve with a glass of Szekszárdi bikavér. A silky-smooth blend crafted from hand-selected berries ripened under the baking summer sun, this ruby red Bull's Blood is an everyday essential.
Ingredients
- 8 bell peppers, ideally a mixture of red and orange
- 2 cups fresh tomatoes
- 1 can chopped tomatoes
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6 eggs
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3 medium brown onions
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2 tbsp oil
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2 tbsp pepper paste
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1 tsp sweet smoked paprika
- ½ tsp pepper
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½ tsp hot paprika
-
100g sliced sausage (optional)
-
250g white rice
Directions
Prepare the peppers by coring, de-veining and cutting them into 4-6 slices each, then into long even narrow wedges.
- Cut up the whole tomatoes and stew separately for about 10 minutes on medium heat with the can of chopped tomatoes and a pinch of salt.
Slice the onions and place them with the sliced peppers in a large, shallow pan with oil. Stir-fry until the mixture becomes like a stew, cooked but still firm, about 8-10 minutes.
Add the spices, the stewed tomatoes, the eggs, the sliced sausage and the pepper paste. Let it simmer until all the flavours combine, around 5-8 minutes.
- Serve with fluffy white rice or fresh crusty bread.
