Hungarian Lecso II Recipe - Allrecipes.com
Hungarian Lecso II Recipe
  • READY IN 40 mins

Hungarian Lecso II

Recipe by  

"A hearty vegetarian version of Lecso - as close to meat as you can get!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
  2. In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.
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Reviews More Reviews

Most Helpful Positive Review
Jan 17, 2007

So good - it's even better as a leftover.

 
Most Helpful Critical Review
Jul 13, 2009

I found this recipe very bland, even though I used loads of paprika. It is very quick and easy and I would try it again if anyone suggested any other spices or ingredients that would make it more interesting. I used courgettes, red peppers and mushrooms as I like a few vegetables in terms of colour and taste

 

13 Ratings

Aug 20, 2007

This was soooo delicious! Left out the onions, reduced recipe for just me and hubby by using 1 can tomatoes, 4 eggs, and 1/2 large green pepper. Also used 1/2 hot Hungarian paprika and 1/2 sweet, gave it a great twist! To reduce cooking time, simmered at high temperature to remove tomato juice. Lastly, melted cheddar on top. Soooooooooo good! Don't miss the meat at all!

 
Feb 12, 2008

This is so good. Very flavorful and hearty and even better the next day. Make sure to choose a really flavorful rye, I like one with lots of caraway to go with this recipe.

 
Jan 27, 2012

Yum! Also great for leftovers. Will definitely make again

 
Apr 12, 2010

This is a great dish, easy and very yummy!

 
Nov 11, 2008

This is really tasty and easy to make. I used smoked paprika, which I thought added a lot of the flavor.

 
Nov 21, 2008

Spicy! I wasn't sure which paprika to use, so I used Hugarian paprika and mixed it with sweet paprika, like another reviewer recommended. Wowee! The Hungarian paprika gave it quite a kick. It was too hot for my husband to eat! I loved the flavors in this recipe and thought it was different and delicious, but next time, I'll definitely stay away from the hot paprika!

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 264 mg
  • 88%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 847 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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