Healthy Summer Lecsó with Bell Peppers and Eggs
This vibrant Hungarian-style vegetable stew, Lecsó, combines sweet bell peppers and ripe tomatoes, all topped with protein-rich eggs for a complete meal. It's a perfect low-calorie, high-fibre dinner that captures the essence of summer.
- Olive oil 1 tbsp
- Large onions, sliced 2
- Garlic, minced 4 cloves
- Mixed bell peppers (red, yellow, pale green), deseeded and sliced 1 kg
- Canned chopped tomatoes 800g
- Sweet Hungarian paprika 1.5 tsp
- Smoked paprika 0.5 tsp
- Salt, or to taste 1 tsp
- Black pepper, freshly ground 0.5 tsp
- Large eggs 4
- Fresh parsley, chopped, for garnish A handful
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant. Don't let it burn.
- 3
Stir in the sweet and smoked paprika, cooking for about 30 seconds until the spices release their aroma. This quick toasting step makes a huge difference.
- 4
Add the sliced bell peppers to the pot, stir everything together, cover, and let the peppers soften for about 10 minutes, stirring once or twice. They should wilt but still have some texture.
- 5
Pour in the canned chopped tomatoes, salt, and black pepper. Bring the mixture to a gentle simmer.
- 6
Reduce the heat to low, cover the pot, and let the lecsó cook for another 10 minutes to allow the flavours to meld. The sauce should be slightly thickened.
- 7
Using the back of a spoon, make four small wells in the surface of the simmering lecsó.
- 8
Carefully crack an egg into each well. Cover the pot again and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny to your liking.
- 9
Serve immediately in deep bowls, garnished with a generous sprinkle of fresh parsley.
Lecsó is the taste of late summer in a bowl. Though its heart is in Hungary, this simple vegetable stew is something my mum made every year in Ukraine as soon as the markets were overflowing with sweet, colourful peppers and ripe tomatoes. The whole house would fill with the rich, sweet smell of peppers and paprika simmering away on the stove. It’s one of those wonderfully rustic dishes that uses the simplest ingredients to create something truly comforting.
The base is always the same: a trio of onions, peppers, and tomatoes, brought to life with a good dose of paprika. It’s not a complicated dish, and it shouldn’t be. The trick I learnt the hard way is to let the vegetables cook down slowly, allowing their natural sugars to release and caramelise just a little. This creates a depth of flavour that you just can’t rush. It’s the perfect way to use up a glut of summer produce.
This version is my go-to for a light yet satisfying weeknight dinner. By finishing it with eggs poached directly in the stew, it becomes a complete, balanced meal. The runny yolks create a creamy, rich sauce that mingles with the sweet and smoky tomato-pepper base. It’s naturally low in calories and packed with vitamins, making it a perfect fit for a healthy diet without ever feeling like you’re missing out.
Serving Suggestions
I think lecsó is best served simply, straight from the pot into warm bowls. A thick slice of crusty sourdough bread is essential for mopping up every last bit of the delicious sauce. For a little extra creaminess, you can add a dollop of Greek yogurt or sour cream on top. If you want to make it a more substantial meal, it’s also wonderful served alongside some simple boiled potatoes or even a portion of quinoa.
Variations and Storage
This recipe is a fantastic starting point. If you’re not keeping it vegetarian, adding some sliced smoked sausage (like a good quality kielbasa) along with the onions is a classic and delicious variation. For a bit of a kick, a pinch of hot paprika or a few chilli flakes will do the trick.
Lecsó stores beautifully. In fact, I think the flavours are even better the next day. Keep it in an airtight container in the fridge for up to 3 days. It’s best to store it without the eggs and just poach fresh ones in the stew when you reheat it gently on the stovetop.
Frequently asked questions
Can I make lecsó without the eggs?
Yes. Leave the eggs out and stir in cooked white beans or chickpeas at the end, or add cubes of firm tofu. The pepper-and-tomato base stays exactly the same and is naturally vegan.
How do I store and reheat leftover lecsó?
Cooled lecsó keeps in an airtight container in the fridge for up to 4 days, and the flavour deepens overnight. Reheat gently on the stove. It is best to cook the eggs fresh rather than storing them in the stew.
Can I freeze lecsó?
Freeze the pepper-and-tomato base without the eggs for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh eggs just before serving so they stay tender.
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