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Hungarian Lecso II

Hungarian Lecso II

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Robyn Skodzinsky

A hearty vegetarian version of Lecso - as close to meat as you can get!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 847 mg
  • 34%

Based on a 2,000 calorie diet


  1. Heat the olive oil in a large deep skillet over medium heat. Add the onions and green peppers; cook and stir until soft, about 10 minutes. Pour in the tomatoes, and season with salt, pepper and paprika. Cook and stir for another 10 minutes.
  2. In a medium bowl, whisk the eggs with a fork until well blended. Push all of the vegetables to one side of the pan. Pour the eggs into the empty half of the pan. Allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. Serve over slices of rye bread.
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So good - it's even better as a leftover.


This was soooo delicious! Left out the onions, reduced recipe for just me and hubby by using 1 can tomatoes, 4 eggs, and 1/2 large green pepper. Also used 1/2 hot Hungarian paprika and 1/2 sweet, gave it a great twist! To reduce cooking time, simmered at high temperature to remove tomato juice. Lastly, melted cheddar on top. Soooooooooo good! Don't miss the meat at all!


This is so good. Very flavorful and hearty and even better the next day. Make sure to choose a really flavorful rye, I like one with lots of caraway to go with this recipe.