Hungarian Eggs With Tomatoes, Peppers And Onions (Letcho)
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 3tablespoons vegetable oil
- 1medium onion, minced
- 1green bell pepper, cut into ¾-inch dice
- 2medium tomatoes, cored and cut into ¾-inch dice
- Salt and freshly ground black pepper
- Hot Hungarian paprika, as needed
- 2large eggs, lightly beaten
Nutritional analysis per serving (6 servings)
108 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 241 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Step 2
Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
Private Notes
Comments
My variation: skip the onion, add an extra pepper, stir in crumbled feta (as little or much as desired) as the finish before serving. Great with crusty bread.
My variation: skip the onion, add an extra pepper, stir in crumbled feta (as little or much as desired) as the finish before serving. Great with crusty bread.