Tired of the same old boring vegetable recipes? Get ready to discover a hidden gem of Hungarian cuisine: Tojásos Lecsó! This vibrant and flavourful vegetable stew with eggs is incredibly easy to make and perfect for busy weeknights. It's also incredibly versatile, with several variations to suit your taste. Keep reading to learn how to make this delicious and satisfying stew!
Vegetable stew offers remarkable versatility. In its simplest form, this vegetable-centric dish shines as a vibrant accompaniment to grilled meats or breaded cutlets. However, with the addition of rice, eggs, or potatoes, lecsó transforms into a satisfying main course, perfect for a hearty dinner
Jump to:
Join me as we create a vibrant and flavorful vegetable stew with eggs, a dish that promises to be both satisfying and delicious.
Let's See the Ingredients!
In Hungarian cuisine, this recipe is based on three ingredients: onion, pepper and tomatoes.
I will enrich a little, the traditional recipe with two cloves of garlic and one leek.
- Two Onions: Onions provide a sweet and savory foundation to the lecsó. As they cook, their sugars caramelize, adding depth and complexity to the dish.
- Two cloves of Garlic: Fresh garlic is key for this recipe. If you don't have a garlic press, you can finely mince the garlic with a knife.
- Three Hungarian Wax Peppers: These peppers are a staple in Hungarian cuisine. They have a bright yellow colour and a mild heat level, similar to a banana pepper.
- Three Tomatoes: Ripe, in-season tomatoes will give you the best flavour. Look for tomatoes that are plump and yield slightly to the touch.
- 2 tablespoon Pork Lard: While lard might seem like an old-fashioned ingredient, it adds a unique richness and depth of flavour to traditional Hungarian dishes like lecsó.
- Four Eggs: For a richer flavour, consider using free-range or organic eggs.
- 2 teaspoon Paprika: Look for high-quality sweet Hungarian paprika for the best flavour and colour.
- 2 teaspoon Salt: Makes everything taste better – sweeter, more savory, and less bitter.
- 1 teaspoon Ground Pepper: Use freshly ground black pepper for the best flavour.
How to Make the Vegetable Stew With Eggs?
Prepare the Ingredients
To begin, I cleaned the onion and garlic, ensuring they were free from any blemishes or dirt. Instead of chopping the onion, which would create small, chunky pieces, I opted for thin slices. This allows the onion to melt into the lecsó, adding a subtle sweetness and a silky texture. By slicing the onion thinly, we ensure that it cooks evenly and quickly, creating a flavourful foundation for our vegetable stew.
I washed the Hungarian wax peppers and sliced them into bite-sized pieces, ensuring they would cook evenly with the other vegetables.
After cutting the tomatoes in half and removing the core, I cut them into thick slices.
Carefully crack the eggs into a bowl, taking care not to get any shell fragments in the mix. Then, use a fork to lightly beat the eggs until the yolks and whites are just combined.
Frying the Onions
For this, I use a frying pan, in which I heat 2 tablespoons of pork lard. The original recipe uses pork lard, which adds a wonderful richness, but you can also use sunflower or vegetable oil. Avoid using olive oil, as it has a lower smoke point and may burn. Once the oil is shimmering, add the sliced onions and cook until softened.
Sauté the onions over medium heat for about five minutes, stirring occasionally to prevent burning. Then, add the chopped garlic and continue to cook until fragrant, about 30 seconds more.
Add the Peppers
Next, incorporate the sliced wax peppers into the pan, allowing them to sizzle alongside the onions and garlic.
I seasoned the vegetables with about a teaspoon of sea salt and then covered the pan with a lid. Covering the pan helps the vegetables release their moisture and cook more quickly. However, it's important to stir them every few minutes to prevent sticking and ensure even cooking.
After about five minutes, sprinkle in a teaspoon of freshly ground black pepper and two tablespoons of sweet paprika. Stir well to coat the vegetables in the spices.
Add the Tomatoes
Gently fold in the chopped tomatoes, allowing their sweetness to meld with the savory base of the lecsó.
Stir gently and simmer over low heat for about 5 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent the stew from sticking to the pan. If the stew is too thick or dry, you can add 100 ml of water to adjust the consistency. Taste and adjust the seasoning as needed.
This simple stew is incredibly versatile, allowing you to create different variations based on your preferences and what you have on hand.
I reduced the heat to low and simmered the stew uncovered until it thickened to a lovely, saucy consistency. This should take about 5 minutes, without lid.
Add the Eggs
Then, I gently poured in the beaten eggs, creating a marbled effect throughout the stew.
Gently stir the eggs into the lecsó and continue cooking until they are just set, creating a creamy and luscious texture. And there you have it – a delicious and satisfying Hungarian vegetable stew with eggs that's sure to become a new favourite!
Vegetable Stew Variations
Here are some specific variations that you might enjoy:
- Lecsó with rice: To make lecsó with rice, simply add a cup of rice to the pot along with the water. Cook until the rice is tender and the lecsó is thickened.
- Lecsó with potatoes: To make lecsó with potatoes, add three or four peeled and diced potatoes to the pot along with the water. Cook until the potatoes are tender and the lecsó is thickened.
- Lecsó with beans: To make lecsó with beans, add a can of black beans or kidney beans to the pot along with the water. Cook until the beans are heated through.
Serving the Vegetable Stew With Eggs
Since we've added eggs to our lecsó, it becomes a complete and satisfying meal on its own. Enjoy it simply with a side of fresh bread, or pair it with a crisp salad for a lighter option. This vegetable stew with eggs is also delicious served with a dollop of sour cream or a sprinkle of fresh herbs.
This recipe holds a special place in our hearts. It's a comforting and flavourful dish that brings back fond memories of family gatherings.
How to Store?
Allow the lecsó to cool completely before storing it in the refrigerator. This will help prevent bacterial growth and preserve the flavour.
Place the vegetable stew with eggs in an airtight container or jar to prevent air exposure and maintain its freshness.
The dish will stay fresh in the refrigerator for up to 3 days. Beyond that, it may start to lose its flavour and texture.
When reheating, use low heat and stir frequently to prevent sticking. If the lecsó is too thick, you can add a little water or broth to loosen it up before reheating.
If you're looking for more meatless comfort food, best creamy mushroom pasta recipe is another excellent option. It's a simple and satisfying dish that's perfect for a cozy evening.
F.A.Q.
Lecsó has a fascinating history rooted in Hungarian peasant cuisine. While its exact origins are somewhat hazy, it's believed to have emerged in the 17th or 18th century.
Lecsó was born out of practicality. Hungarian villagers utilized the abundant produce from their gardens – peppers, tomatoes, and onions – to create a simple, nourishing dish.
Interestingly, the word "lecsó" itself doesn't have a direct translation in Hungarian that reveals its meaning. It's simply the name of the dish!
Regardless of its exact etymology, "lecsó" has become synonymous with this beloved Hungarian stew, representing a delicious blend of fresh vegetables, paprika, and culinary tradition.
Yes, you can freeze the vegetable stew. To freeze vegetable stew, simply cool it completely, transfer it to an airtight container, and label it with the date. Vegetable stew will stay frozen for up to 6 months. To thaw frozen vegetable stew, simply remove it from the freezer and place it in the refrigerator overnight. Reheat the stew gently over low heat until it is heated through.
Craving more delicious Hungarian recipes and cooking inspiration? Join our community of food lovers on Facebook and Instagram for daily updates, behind-the-scenes glimpses, and exclusive content!
What are your favorite Hungarian dishes? Share your thoughts in the comments below! Happy cooking!
Related
Looking for other delicious meatless stew recipes? Try these:
Vegetable Stew With Eggs-Hungarian Tojásos Lecsó
Equipment
- 1 Frying Pan
Ingredients
- 2 pcs onions medium-size
- 2 pcs garlic cloves fresh
- 3 pcs wax peppers Hungarian
- 3 pcs tomatoes ripe
- 2 tablespoon pork lard or sunflower oil
- 1 teaspoon ground pepper freshly ground
- 2 teaspoon sweet paprika powder Hungarian
- 4 pcs eggs free-range
- 2 tsp sea salt kosher
Instructions
- I cleaned the onion and garlic and instead of chopping the onion, which would create small, chunky pieces, I opted for thin slices. I washed the Hungarian wax peppers and sliced them into bite-sized pieces.
- After cutting the tomatoes in half and removing the core, I cut them into thick slices. Crack the eggs into a bowl then, use a fork to lightly beat the eggs until the yolks and whites are just combined.
- I heat the pork lard in a frying pan. Once the oil is shimmering, add the sliced onions and cook until softened, for 5 minutes. Add the chopped garlic and continue to cook until fragrant.
- Incorporate the sliced wax peppers into the pan, allowing them to sizzle alongside the onions and garlic.
- Season the vegetables with about a teaspoon of sea salt and then covered the pan with a lid.
- After about five minutes, sprinkle in a teaspoon of freshly ground black pepper and two tablespoons of sweet paprika. Stir well to coat the vegetables in the spices.
- Gently fold in the chopped tomatoes. Stir gently and simmer over low heat for about 5 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- If the stew is too thick or dry, you can add 100 ml of water to adjust the consistency.
- Reduce the heat to low and simmered the stew uncovered until it thickened. This should take about 5 minutes, without lid.
- Then, I gently poured in the beaten eggs and continue cooking until they are just set, creating a creamy and luscious texture.
- Enjoy it simply with a side of fresh bread, or pair it with a crisp salad for a lighter option.
Leave a Reply