Hungarian Peppers and Eggs

Ever since Liz Ashford was a child, a Hungarian dish called lecsó has been a treasured tradition in her family. Her father made it with a combination of sweet and hot yellow peppers. Now Ashford cooks lecsó for Labor Day when she and her family are on their annual camping trip. In the market, sweet peppers for this dish may be sold as yellow banana peppers, which are mild like bell peppers, or Hungarian wax peppers, which have more pungency.


Makes 4 servings

Recipe from


Nutritional Information

Calories 237
Caloriesfromfat 53 %
Protein 15 g
Fat 14 g
Satfat 3.6 g
Carbohydrate 15 g
Fiber 3 g
Sodium 425 mg
Cholesterol 425 mg


3/4 pound yellow banana peppers or yellow bell peppers
1 yellow Hungarian wax pepper (4 oz.) or 2 yellow Fresno chilies (also called Santa Fe Grande or wax; 2 oz. total)
2 firm-ripe tomatoes (1/2 lb. total)
1 tablespoon olive oil
1 onion (6 oz.), finely chopped
8 large eggs
About 1/2 teaspoon salt
About 1/8 teaspoon pepper


1. Stem and seed yellow banana and Hungarian peppers (or chilies). Cut banana peppers into 1/2-inch squares. Finely chop Hungarian pepper.

2. Rinse tomatoes, core, and cut in half crosswise. Gently squeeze out and discard seeds and juice; coarsely chop tomatoes.

3. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, all the peppers, and half the tomatoes. Stir often until vegetables are tinged with brown and all liquid evaporates, 7 to 9 minutes.

4. Meanwhile, in a bowl, beat eggs to blend with 2 tablespoons water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

5. Add egg mixture to vegetables and reduce heat to medium-low. With a wide spatula, lift cooked portion of eggs to allow uncooked portion to flow underneath until eggs are softly set, 1 to 2 minutes. Transfer to plates. Garnish with remaining tomatoes. Add salt and pepper to taste.