Add the Peppers: Stir in the sliced peppers and cook for another 10 minutes, stirring occasionally until softened.
Add Paprika & Tomatoes: Remove the pot briefly from the heat (so the paprika doesn’t burn). Add Hungarian paprika, stir well, then add the chopped tomatoes. Return to the heat and mix everything together.
Simmer: Season with salt and pepper, cover, and simmer gently for 20–25 minutes, stirring occasionally, until the peppers are tender and the sauce thickens slightly.
Optional — Add Sausage or Eggs:
For a meat version, stir in sliced smoked sausage and cook for 10 minutes more.
For a vegetarian version, you can crack a few eggs into the stew near the end, gently stirring until they’re set (this variation is called tojásos lecsó — “lecsó with eggs”).
Taste & Serve: Adjust salt and pepper, then serve hot or warm.
🍽️ Serving Suggestions
Serve with fresh bread, boiled potatoes, or rice.
Enjoy it plain, or top it with a dollop of sour cream for extra creaminess.
Many Hungarians love it alongside fried or roasted meats.
đź’ˇ Tips
Use Hungarian wax peppers if possible — they have a mild heat and perfect sweetness.
Don’t skip the sweet paprika — it’s the soul of the dish.
The longer lecsó rests, the deeper the flavor becomes — it’s even better the next day!
Would you like me to show you a smoky sausage & egg version of LecsĂł next (super popular in Hungarian homes)?
