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Ingredients
Letscho (Hungarian-Style Peppers and Eggs)
- Ingredients
- 1 kilogram Bell pepper (red, yellow, green)
- 400 grams Beefsteak tomato
- 2 onions
- 2 Tbsps olive oil
- 2 tsps sweet ground paprika
- salt
- freshly ground peppers
- sugar
- 1 tsp aged balsamic vinegar
- 4 eggs
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into bite-sized pieces or strips.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel and core the tomatoes and roughly chop. Peel the onions, halve and thinly slice.
Heat the oil in a wide saute pan, add the onions and paprika and saute until translucent. Stir in the peppers and tomatoes, season with salt and pepper and cook over high heat for about 3 minutes until some of the juice has evaporated. Reduce the heat, cover and simmer over low heat for 20 minutes. Stir in the vinegar and season with salt, pepper, and sugar. Break the eggs into the pan, stir and cook just before serving. Transfer to plates, sprinkle with paprika and if desired, serve with fresh country bread.
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.7 g | (22 %) |