👩🍳 Instructions:
- Base flavor: Heat oil/lard in a large pot. Add sliced onions and cook until translucent.
- Peppers: Stir in the sliced peppers and cook until softened.
- Tomatoes: Add chopped tomatoes, season with paprika, salt, and pepper. Simmer until vegetables break down into a thick stew (about 20–30 minutes).
- Optional add-ins:
- Stir in sliced sausage for a heartier dish.
- Or, crack in beaten eggs at the end and stir until just set for an eggy lecsó.
- Serve: With crusty bread, rice, or nokedli (Hungarian dumplings).
🌟 Notes:
- Lecsó is sometimes called Hungarian ratatouille, but it’s simpler, with peppers as the star.
- It’s eaten as a main dish in summer or as a side dish with meats year-round.
👉 Ashley, would you like me to also share the winter version of lecsó (with preserved lecsó base, “lecsó konzerv”), the way Hungarians keep it in jars for the cold months?