Lecsó (or letcho) is an important part of Hungarian cuisine. Summer in the village smells of people making letcho, as the gardens overflow with ripe tomatoes and peppers. Letcho is the basis for plenty of Hungarian meals, including goulash, paprikash, or porkolt. This time of year, people are starting to open the jars of letcho they put up during the summer to have a little taste of sunshine when the days are short.
As with most of the basic dishes from this part of the world, there are many variations in how to prepare letcho. Letcho can be a main dish when made more substantial with rice, sausage, eggs, bacon, tarhonya (Israeli/large grain couscous) etc. Depending on the peppers you use, letcho can be hot or mild. The letcho I mention here is my very old recipe. I used to make it for Katy when we were living in Banja Luka (in Bosnia) and it is one of the first meals I learned to prepare for myself when I was 10.
- 2 tbs oil
- 1 big onion
- 4 Hungarian or red bell peppers
- 4 medium tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbs marjoram – optional
- 1 Tbs paprika
- 2 eggs
- Chop the onions and saute over low heat in a large pan with about a Tbs of oil. Salt and pepper to taste.
- Cut the peppers into rings and add them to the pot when onions are starting to get brown.
- Roughly chop the tomatoes.
- Once the peppers are soft, add the marjoram and paprika. Stir and add the chopped tomatoes. Lower the heat and cook until tomatoes begin to break down.
- Beat the eggs in a small bowl and add to the pan, stirring as you pour them in. Cook another 5 min.
- Serve with fresh bread. Best with a country loaf, ciabatta, or similar bread that can soak up the juices.
- This is a recipe for 2. Simply, because I used to make this for 2. You can make it bigger by just multyplying the ingredients.