🫑 Lecsó with sausage and egg
Lecsó is a Hungarian stew of sweet yellow or green peppers, ripe tomatoes and onion, seasoned generously with paprika. This hearty version adds sliced smoked sausage and finishes with beaten eggs stirred into the pan. It is tangy, smoky and soft, and is eaten as a summer main dish or a side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g sweet peppers, sliced
- 400 g ripe tomatoes, chopped
- 1 large onion, sliced
- 150 g smoked sausage, sliced
- 1 tbsp sweet paprika
- 3 eggs, beaten
- 1 tbsp oil, salt
Method
- Fry the sausage in the oil until it releases its fat, then add the onion and cook until soft.
- Take the pan off the heat, stir in the paprika, then add the peppers and cook for 10 minutes.
- Add the tomatoes and salt and stew for 15 minutes until soft.
- Pour in the eggs and stir gently until just set. Serve hot.
How to make it lighter
- Halve the sausage and add more peppers to keep the flavour with fewer calories.
- Skip the added oil — the sausage releases enough fat.
- Serve it on its own or with a fresh salad rather than a big plate of rice or potatoes.
History
Lecsó is a staple of Hungarian summer cooking, made when peppers and tomatoes are at their peak, with similar dishes found across Central and Eastern Europe. Families often cook large batches and preserve it in jars for winter.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Lecsó with sausage and egg and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →