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Cover: Hungarian Cuisine

14May 12

Green pepper and tomato stew (‘lecso’)

Green pepper and tomato stew (‘lecso’)
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Easy to find ingredients, easy to cook and tasty.
  • 1 kg green peppers (cut in half and slice)
  • ½ kg tomatoes (cut into small pieces)
  • 1 onion (medium)
  • ½ decilitre vegetable oil
  • 1 tablespoon powdered paprika
  • 4 eggs (beaten)
  • salt, to taste
  1. Cut the onions and cook in vegetable oil under cover for 5 minutes until soft.
  2. Add paprika powder, green peppers, tomatoes and salt.
  3. Cook under cover until limp.
  4. When the peppers and tomatoes has cooked stir the beaten eggs into the fry pan.
  5. Serve with some fresh bread.
  6. You can also make ’lecso’ without eggs, than serve with steamed rice or simply eat with some sliced fresh bread.

When my Japanese friend, Noriko came to visit us first, she carried a guide book about Budapest wherein she labelled all our traditional food what she wanted to taste during her staying. ‘Lecso’ was the first Hungarian dish what I made it for her. She loved it. I hope you will also enjoy. It’s a traditional stew made with peppers and tomato and is really easy to make and so tasty.

And if you’re looking for other stew recipes, I found this Butter Bean and Chorizo Stew which is absolutely delicious!


  1. Your friend sounds a lot like me. Trying the traditional cuisine is a big part of travelling!

    • It is true. I love trying traditional cuisine as well during travelling. Italian pasta, Austrian ischler, Greek moussaka, Madeira fish – Espada…..are all special taste for me.


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