Hungarian pepper & egg skillet

Name: Hungarian pepper & egg skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Hungarian
Ingredients: 350 g Bell pepper; 300 g Tomato; 100 g Onion; 200 g Egg, without shell; 20 g Rapeseed oil; 4 g Paprika powder; 160 g White wheat bread; 2 g Salt; 1 g Black pepper

Thinly sliced peppers and tomatoes finished with eggs, served with bread.

Estimated total time: 30 minutes2 portionsAbout 550 kcal per portion

Hungarian pepper & egg skillet — representative dish photograph — Photo: sporst · CC BY 2.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

350 g Bell pepper
300 g Tomato
100 g Onion
200 g Egg, without shell
20 g Rapeseed oil
4 g Paprika powder
160 g White wheat bread
2 g Salt
1 g Black pepper

Method

Slice peppers and onion thinly and dice tomatoes. Beat the eggs with half the salt.
Soften onion in oil in a broad lidded pan for 4 minutes. Stir in paprika off the heat, then add peppers, tomatoes and remaining salt.
Cover and cook over medium heat for 10 minutes, stirring twice. Uncover for 2 minutes to reduce excess liquid; peppers should be tender.
Fold in eggs and cook for 3–4 minutes until fully set. Add pepper and serve with the bread.

A quick egg-based variation of lecsó, distinct from the longer-simmered vegetable stew in the collection. Thin pepper slices and a wide pan help keep the cooking time short. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Tojásos lecsó

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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