Hungarian Ratatouille with Eggs - Tojásos Lecsó

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat while maintaining flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers health benefits and flavor.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato puree

Canned tomatoes provide convenience and year-round availability.

bell peppers

🥗Healthier: cucumbers

💰Cheaper: frozen mixed peppers

Cucumbers add freshness and are often less expensive.

Cut the onions half and slice them finely.

Stem the green peppers, cut in half and deseed them.

Chop the halved peppers into 1” (2-3 cm) pieces.

Chop the tomatoes about the same size as your peppers.

Heat the oil in a large saucepan, add the sliced onions and cook on low heat until nice and soft.

Add the chopped peppers and tomatoes, and mix everything together.

Season it with some salt and freshly ground black pepper.

Add the halved garlic cloves, and about 2 tbsp Paprika then stir well.

If you like it hot, add two dried chilies and/or some Hungarian hot pepper paste (Eros Pista).

Stir it thoroughly, cover the pan and cook on low heat.

Check the dish after 15-20 minutes. If it's not juicy enough (it depends on the juiciness of the tomatoes) pour some water over. Cover and cook on low heat about 20 minutes more.

Take the lid off and continue cooking until almost all the liquid has evaporated.

Meanwhile beat the eggs with a pinch of salt.

Pour the eggs into the pan and cook on medium heat, stirring continuously until the eggs are set and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens