LECSO – Hungarian Ratatouille

mami kerekenHello Everyone!lecso from my youtube channel

Today’s recipe is an old-time-favorite in Hungary.  There are few ways to make this mouth-watering dish and I will share with you the most popular and original way to re-create it.

I know I said this many times, but you will fall in love with the rustic elegance of this traditional Hungarian dishkolbasz e3.

yellow pappers


  • 4-5 Hungarian white peppers or colored bell peppers (red, yellow, orange, green) stems and seeds removed; slicedhagymacska
  • 1 large onion, peeled, slicedcolored bell peppers
  • 3 large or 4 medium sized tomatoes, sliced
  • 1 long or 2 smaller link of Hungarian sausage (or any red smoked sausage with red paprika, such as chorizo) sliced
  • 1 tbsp. of olive tomato brightoil
  • 3 eggs, whisked together lightly with a fork

no saltTIP

Please remember when you add sausage to Hungarian Lecso, you don’t add any salt because the salt content of the sausage is enough for the entire dish.

Place olive oil into a large skillet; add sausage and sauté for 2-3 minutes while stirring peasant breadonce.  Add everything, EXCEPT  the eggs.  The eggs are put aside after you cracked and whisked them together with a pinch of salt.  eggs 2

Cook dish on medium high heat for about 25-30 minutes or until peppers are soft and the liquid is almost gone.  If you have too much liquid, please cook until it’s reduced to almost none.  Add eggs and continue cooking for another 2-3 minutes while stirring continuously.

Remove and serve with crusty bread.


Vegetarians could use veggie sausages or leave out the sausage altogether.


Perhaps one of the most popular dishes of Hungary is Lecso (pronounced: Lecho) or Hungarian Ratatouille with Hungarian smoked sausages, that breath life to this unique and original dish.The interesting fact about Lecso is that accept for the sausages, its ingredients are the bases for Hungarian Goulash, Hungarian Goulash Soup, Potato Paprikash, Chicken Paprikash, Hungarian Fish Soup and many more mouth-watering recipes from the goulash family. All painted bright red by Hungary’s National Spice the Hungarian Red Paprika.


I always like to prepare everything before I start cooking. It saves time during the busy dinner hour. Slice sausages, peppers, onion, tomatoes and chilli peppers. If you can’t find Hungarian smoked sausages, you may use kind of smoked sausages.






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