Hungarian Pepper and Tomato Stew

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A rustic Hungarian summer classic that transforms sweet peppers and ripe tomatoes into a glossy, paprika-rich stew. Traditionally served with crusty bread or topped with a fried egg, it showcases the pure, sun-ripened flavors of the Hungarian countryside.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 19 gFat
• 5 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 12 gSugar
• 14 gProtein
• 780 mgSodium
• 820 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 145 mgVitamin C
• 2100 mcgVitamin A

Ingredients

For the stew

• 2 lbs Hungarian yellow peppers (or sweet bell peppers), cored and sliced into 1/2-inch strips
• 1.5 lbs ripe Roma tomatoes, chopped (or 1 28-oz can crushed tomatoes)
• 1 large yellow onion, finely diced
• 3 tbsp lard or sunflower oil
• 2 cloves garlic, minced
• 8 oz Hungarian smoked sausage (kolbász), sliced into half-moons (optional)
• 1 tbsp sweet Hungarian paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar (only if tomatoes are underripe)

For serving

• 4 large eggs (optional)
• 2 tbsp chopped fresh flat-leaf parsley
• Crusty white bread or toasted sourdough

Directions

1. Heat the lard or oil in a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 3 to 4 minutes, stirring occasionally, until lightly caramelized on the edges.
2. Stir in the diced onion and cook for 5 to 6 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Remove the pan from the heat and sprinkle the sweet paprika evenly over the onions, stirring quickly so it blooms in the fat without scorching. This step is critical—burnt paprika turns bitter.
4. Return the pan to medium heat, add the sliced peppers, and toss to coat. Cook for 10 to 12 minutes, stirring occasionally, until the peppers soften and begin to release their juices.
5. Add the chopped tomatoes, salt, pepper, and sugar (if using). Stir well, bring to a gentle simmer, then reduce heat to low. Cook uncovered for 20 to 25 minutes, stirring every few minutes, until the mixture thickens into a glossy, jammy stew and the peppers are completely tender.
6. Taste and adjust seasoning. If you want a more substantial meal, make four small wells in the stew and crack an egg into each one. Cover and cook for 4 to 5 minutes until the whites are set but yolks remain runny.
7. Sprinkle with chopped parsley and serve hot in shallow bowls with thick slices of crusty bread for sopping up the rich, paprika-tinted juices.

Cook’s Notes

• Always bloom Hungarian paprika off the heat—direct high heat turns it acrid and ruins the dish's signature color.
• For an authentic flavor, seek out genuine Hungarian 'tv paprika' (sweet) or use freshly ground sweet paprika from a Hungarian deli; Spanish smoked paprika will overpower the dish.
• Lecsó is famously better the next day once the flavors meld, so consider making it a day ahead and reheating gently.
• In Hungary, this stew is traditionally eaten for breakfast with sliced bread or dolloped onto főzelék (thick vegetable sauces); leftovers spooned over scrambled eggs are also classic.
• Use the ripest, most fragrant tomatoes you can find—underripe tomatoes will leave the stew sharp and watery, while overripe ones cook down into natural sweetness.

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