Lecsó (Hungarian Pepper and Tomato Stew with Eggs)

Adding extra egg whites to this classic paprika-rich Hungarian stew boosts the high-quality protein content while keeping total fats low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tbsp olive oil · 115 kcal in the whole recipe
• 1 medium onion, diced · 60 kcal in the whole recipe
• 1 clove garlic, minced · 6 kcal in the whole recipe
• 3 yellow bell peppers, sliced into strips · 93 kcal in the whole recipe
• 2 red kapya peppers, sliced into strips · 46 kcal in the whole recipe
• 3 medium ripe tomatoes, diced · 72 kcal in the whole recipe
• 1 tbsp sweet Hungarian paprika powder
• 4 large eggs · 286 kcal in the whole recipe
• 4 egg whites · 69 kcal in the whole recipe
• Salt and black pepper to taste
• 4 slices rye bread · 332 kcal in the whole recipe

Method

1. Heat 1 tablespoon of olive oil in a deep skillet over medium heat and sauté the chopped onion and minced garlic for 4-5 minutes until softened.

   

2. Add the sliced bell peppers and red peppers, sautéing for another 5-6 minutes until slightly tender.

   

3. Reduce heat, stir in the sweet paprika, then immediately add the diced tomatoes, salt, and black pepper; simmer for 10-12 minutes until tomatoes break down.

   

4. Pour the whisked eggs and egg whites over the warm stew and stir gently on low heat for 2-3 minutes until soft-curded and set.

   

5. Divide into 4 bowls and serve warm with 1 slice of toasted rye bread per portion.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.