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Lecsó with sausage and eggs served
Delicious and rich lecsó with sausage and eggs

Lecsó with Sausage and Scrambled Eggs

Author: Flavelo
Recipes Main Courses
Egg Lecsó is the king of summer breakfasts and quick dinners. Here, eggs aren't just a side; they are cooked into the hot vegetable stew, creating a creamy unity. Proof that a feast can be made from few, high-quality ingredients.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large skillet
  • Wooden spoon

Allergen Information

⚠️ Egg

Instructions

1 ✓

Slice sausage, peppers, and dice tomatoes. Chop onion finely, crush garlic.

Tip: Riper tomatoes make better sauce.
2 ✓

Fry sausage in fat until it releases red oil. Add onion and sauté until translucent.

Tip: Sausage fat flavors the onion base.
3 ✓

Remove from heat, stir in Paprika, then immediately add peppers and tomatoes. Salt, pepper, add garlic.

Tip: Salt helps veggies release juice.
4 ✓

Cook medium heat 20 mins until veggies are soft and sauce thickens.

Tip: Increase heat if too watery.
5 ✓

Beat eggs lightly with salt. Pour over hot stew and stir gently.

Tip: Don't over-mix; leave large curds.
6 ✓

Remove from heat while eggs are still soft and creamy. Serve with bread.

Tip: Carry-over cooking finishes the eggs.

Recipe FAQ

Why is my Lecsó watery?
Peppers and tomatoes hold lots of water. Reduce the liquid well before adding eggs, or it will remain soupy. Eggs bind best with a thick sauce.
How to keep eggs soft?
Don't overcook! Remove from heat while they are still slightly runny. Residual heat finishes them.

Ingredients

  • 7 oz Smoked Sausage
  • 4 pcs Yellow Wax Peppers
  • 4 pcs Tomatoes
  • 1 head Red Onion
  • 2 cloves Garlic
  • 2 tbsp Oil or Lard
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 4 large Eggs
  • 1 tsp Paprika (Sweet)