Lecsó

Lecsó is a traditional Hungarian savory dish primarily made from peppers, tomatoes, and onions. While it's considered a national dish in Hungary, similar stews or ratatouille-like dishes can be found in other Central and Eastern European cuisines. The core ingredients are usually sweet Hungarian wax peppers (also known as lecsó peppers) or bell peppers, ripe tomatoes, and onions, all stewed together.

The preparation typically involves sautéing diced onions until translucent, then adding sliced peppers and cooking them until they soften. Diced tomatoes are then added, and the mixture is simmered until it thickens into a stew. Seasoning usually includes salt, pepper, and often paprika, which gives the dish its characteristic color and flavor. Some variations may include smoked bacon or sausage for added richness.

Lecsó can be served as a side dish or as a main course. It is frequently accompanied by eggs, either fried and placed on top or scrambled into the lecsó itself. It is also commonly served with bread for dipping or alongside grilled meats, sausages, or potatoes. The dish is known for its simple yet flavorful profile and is particularly popular during the summer and autumn months when the vegetables are in season. It can be enjoyed hot or cold and is a staple in Hungarian households and restaurants.