Can I make this ahead of time?
You can prepare the lecsó base (without eggs) ahead of time and store it in the refrigerator. When ready to serve, reheat the base and then add the eggs.
BREAKFAST
Hearty Hungarian Lecsó with Eggs and Smoked Sausage
This robust Hungarian Lecsó offers a delightful blend of sweet peppers and ripe tomatoes, elevated by the addition of fluffy eggs and savory smoked sausage. It's a wonderfully comforting and satisfying dish, perfect for a substantial breakfast or a leisurely brunch, and surprisingly simple to bring together.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
02
Stir in the minced garlic and sliced smoked sausage. Cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned.
03
Add the sliced bell peppers, diced tomatoes (undrained), sweet paprika, salt, and black pepper to the skillet. Stir well to combine.
04
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the peppers are tender-crisp.
05
Create four small wells in the lecsó mixture. Carefully crack one egg into each well. Cover the skillet and cook at 350°F for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
06
Serve immediately, directly from the skillet or portioned onto plates.
About This Recipe
This robust Hungarian Lecsó offers a delightful blend of sweet peppers and ripe tomatoes, elevated by the addition of fluffy eggs and savory smoked sausage. It's a wonderfully comforting and satisfying dish, perfect for a substantial breakfast or a leisurely brunch, and surprisingly simple to bring together.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use Hungarian smoked sausage (kolbász). Adjust the amount of paprika to your taste; a pinch of hot paprika can add a nice kick. If you prefer a thicker stew, cook uncovered for a few extra minutes before adding the eggs.
Easy Substitutions
You can substitute the smoked sausage with other cooked meats like ham or bacon. For a vegetarian version, omit the sausage and add extra vegetables like zucchini or mushrooms. Fresh tomatoes can be used instead of canned, about 2-3 medium tomatoes, chopped.
Storage & Reheating
Leftover Lecsó can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Eggs may become firmer upon reheating.
Serving Suggestions
Serve this Hungarian Lecsó with crusty bread for dipping, a dollop of sour cream, or a side of pickled cucumbers. It also pairs wonderfully with a simple green salad for a lighter meal.
Common Mistakes
Overcooking the peppers can make them mushy; aim for tender-crisp. Not seasoning adequately can result in a bland dish, so taste and adjust salt and pepper as needed. Stirring the eggs too much after adding them will break the yolks and prevent them from setting nicely in their wells.
Frequently Asked Questions
What kind of smoked sausage should I use?
Hungarian kolbász is traditional, but any good quality smoked sausage like kielbasa or even a flavorful chicken sausage will work well.
Can I use fresh tomatoes instead of canned?
Yes, you can use 2-3 medium fresh tomatoes, chopped. You might need to cook them a bit longer to break down and release their juices.
MORE TO KNOW
Lecsó is a staple in Hungarian cuisine, often enjoyed as a main course, side dish, or even a spread. Its versatility comes from the simple yet robust combination of peppers, tomatoes, and onions. The addition of smoked sausage and eggs transforms it into a hearty, all-in-one meal, perfect for a satisfying breakfast or brunch. The key to authentic flavor lies in good quality paprika and allowing the vegetables to meld together slowly.
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