Lecsó (Hungarian Tomato Pepper Stew)
Sweet, salty and slightly spicy, this Hungarian tomato pepper stew aka Lecsó is an incredible quick and easy side or breakfast staple.
Ingredients
- 200 g banana peppers
- 100 g tomatoes
- 3-4 garlic
- 2 onions
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 tablespoon oil
Instructions
- Thinly slice the banana peppers using a sharp knife.
- Heat oil in a pan and sauté the sliced peppers, onions and tomatoes.
- Season with salt, pepper and paprika. Stir and cook over medium-low heat.
- Once the veggies look softened, take the pan off heat and let it cool. Serve or store for later.
Notes
- Use a good quality, heavy-bottomed Dutch oven or pan to cook this. A thicker base will ensure the heat is evenly distributed and nothing ends up burning.
- Stick to using large, juicy tomatoes here. Cherry tomatoes aren't great as they have more skin than flesh.
- Chop the tomatoes into large cubes, and slice the peppers into roughly the same size to ensure even cooking.
- To make the dish more hearty, you can add sliced sausages into the mix.
Nutrition
Calories: 76kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 83mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 627IUVitamin C: 50mgCalcium: 28mgIron: 1mg
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