Dig right into this super-simple late-summer stew, made with classic Hungarian ingredients of tomatoes, peppers, onions and paprika and bulked up with spicy sausage and scrambled eggs. It all comes together quickly in the one pot and is best scooped up with hunks of crusty bread.
Summer letcho
Ingredients
4
servings
-
- 100 g
- 1
- 2
- 2 tsp
- 2 tbsp
- 370 g
- 1 tbsp
- 6
-
To serve
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Preparation
Slice and add the sausage to a deep non-stick pan and cook for 3-4 minutes or until the oils are released and it starts get crispy. Remove to a bowl.
Slice and add the onion to the pan and cook for 5-6 minutes until softened, then roughly chop and stir in the tomatoes, smoked paprika and tomato purée for colour and cook, stirring, for 2 minutes. Add in the letscho pepper pieces and cook briskly for 3-4 minutes or until most of the liquid has evaporated. Tip into the bowl with the sausage pieces.
Heat the oil in the pan, lightly beat and add the eggs then season and cook on a medium heat until softly scrambled. Gently fold in the sausage and vegetable mixture.
Scatter with fresh parsley for colour and serve with crusty bread on the side.
