Search thousands of recipes reviewed by home cooks like you.

Hungarian Lecso II

Hungarian Lecso II

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Robyn Skodzinsky

Robyn Skodzinsky

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Colinsky
6

Colinsky

1/17/2007

So good - it's even better as a leftover.

SmalltownJar
5

SmalltownJar

8/20/2007

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!

afredette
4

afredette

2/12/2008

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.

Similar recipes