Hungarian Eggs With Tomatoes, Peppers And Onions (Letcho)
Published December 12, 2006
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
3 tablespoons vegetable oil
1 medium onion, minced
1 green bell pepper, cut into ¾-inch dice
2 medium tomatoes, cored and cut into ¾-inch dice
Salt and freshly ground black pepper
Hot Hungarian paprika, as needed
2 large eggs, lightly beaten
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 62 milligrams cholesterol; 108 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 241 milligrams sodium; 3 grams protein; 2 grams sugar
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.