“Lecso” - Hungarian Spicy Capsicum

Very much a Hungarian national dish. Eaten by itself with bread, or crack a few eggs up, and add to the leftover Lecso for a hearty breakfast.

To prepare this dish is simple as always. You will need some Hungarian capsicum, those banana yellow chilies that sometimes available in the supermarket, unless you grow your own. You probably want to start with a kilo. You will also need some good tasty fresh tomatoes.

Heat some oil in the pan, add some good smoked white speck (may be substituted with bacon) and saute the speck till it releases the fat.

Add one finely chopped brown onion, saute till slightly brownish. 

Add the chopped capsicum and cook low heat under the lid till its tender and lost a bit of water content.  (5-10min)

Add good quality Hungarian powder paprika, (I used mild, but go for it if you like the hot) and stir. If needed, add some water, but if you can manage without burning it, its better not to add water, or maybe just a tiny bit. Season with salt and pepper. I have added some sliced smoked dry Hungarian sausages (like chorizo).

I did also use a paprika paste, called “piros arany” that makes it more tasty and better color. 

Add the chopped tomatoes (about four large one for a kilo capsicum) I usually sprinkle the chopped tomatoes with some sugar before adding them to the dish, that way it mildens the sharpness of the tomato. 

Cook with the tomatoes for about 5-10 minutes on low heat, and you done.