Cook the onions: Heat the oil in a large skillet or pot over medium heat. Add the sliced onion and sauté until soft and translucent (about 5 minutes).
Add the peppers: Stir in the bell peppers and cook for another 5–7 minutes until they begin to soften.
Season and add tomatoes: Sprinkle the sweet paprika over the vegetables and stir quickly to prevent burning. Add the chopped tomatoes and garlic. Season with salt and pepper.
Simmer: Reduce the heat to low, cover, and let the lecsó simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and a light sauce has formed.
Optional eggs: Make small wells in the vegetables and crack an egg into each. Cover and cook for 5–7 minutes until the eggs are set but still slightly runny.
Serve: Serve warm with fresh bread, over rice, or with sausages. Lecsó is also delicious as leftovers—flavors deepen overnight.
💡 Tips:
For a richer taste, add a slice of smoked sausage or bacon early in the cooking process.
Some Hungarians like a touch of sugar to balance the acidity of tomatoes if they’re not very sweet.
Lecsó can be eaten hot, cold, or at room temperature—perfect for summer meals.
If you want, I can also give you a quick stovetop version that keeps the peppers crunchy and bright, which is my favorite way to make it in under 30 minutes. Do you want that version too?
