eggs Tag

Here’s a weeknight special from the menu plan. Paraj (“pa-rye”) is a Hungarian comfort food classic. It’s something you can get from one of the fast-food főzelék places around Budapest, or even pick up in the frozen food aisle at the grocery store. But it’s ridiculously quick and easy to make yourself, and you can make it lighter or creamier to suit your taste (or suit your suits, if you’re dieting). The addition of an egg on top makes it a filling and nutritious meal, but you might also toss in chunks of potato, croutons or cheese. With its vivid green color and soothing flavor, this is a favorite bright spot for a grim chilly day. (more…)

Hungarian scrambled eggs
One thing I have learned in the US is that scrambled egg are pretty boring. I know I can still go with an omelet, but many people are scared to prepared it because of an extra involvement to keep it intact and beautiful. Scrambled eggs are classic. Kids in my part of the world (well, the ones who like to cook) learn to make them right after they learn how to make tea. This was my case too. My parents were working, so when I came home from school and there was a boring lunch, I just scrambled myself some eggs.

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cauliflower with eggs

My mum used to make this pretty often when I was growing up, mostly because cauliflower is widely available here and it is cheap. The best way to eat cauliflower is to deep fry it and eat it with tartar sauce and fries.  But fake brains is second best thing. It is less caloric and in many ways it’s even good for you. It is also very easy to prepare. I would recommend this recipe to all beginner chefs. (more…)

Lecsó (or letcho) is an important part of Hungarian cuisine. Summer in the village smells of people making letcho, as the gardens overflow with ripe tomatoes and peppers. Letcho is the basis for plenty of Hungarian meals, including goulash, paprikash, or porkolt. This time of year, people are starting to open the jars of letcho they put up during the summer to have a little taste of sunshine when the days are short. 

As with most of the basic dishes from this part of the world, there are many variations in how to prepare letcho. Letcho can be a main dish when made more substantial with rice, sausage, eggs, bacon, tarhonya (Israeli/large grain couscous) etc. Depending on the peppers you use, letcho can be hot or mild. The letcho I mention here is my very old recipe. I used to make it for Katy when we were living in Banja Luka (in Bosnia) and it is one of the first meals I learned to prepare for myself  when I was 10.

Letcho or Lecso
Serves 2
Lecsó (or letcho) is an important part of Hungarian cuisine. Summer in the village smells of people making letcho, as the gardens overflow with ripe tomatoes and peppers. Letcho is the basis for plenty of Hungarian meals, including goulash, paprikash, or porkolt.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 2 tbs oil
  2. 1 big onion
  3. 4 Hungarian or red bell peppers
  4. 4 medium tomatoes
  5. 1 tsp salt
  6. 1 tsp pepper
  7. 1/2 tbs marjoram – optional
  8. 1 Tbs paprika
  9. 2 eggs
Instructions
  1. Chop the onions and saute over low heat in a large pan with about a Tbs of oil. Salt and pepper to taste.
  2. Cut the peppers into rings and add them to the pot when onions are starting to get brown.
  3. Roughly chop the tomatoes.
  4. Once the peppers are soft, add the marjoram and paprika. Stir and add the chopped tomatoes. Lower the heat and cook until tomatoes begin to break down.
  5. Beat the eggs in a small bowl and add to the pan, stirring as you pour them in. Cook another 5 min.
  6. Serve with fresh bread. Best with a country loaf, ciabatta, or similar bread that can soak up the juices.
Notes
  1. This is a recipe for 2. Simply, because I used to make this for 2. You can make it bigger by just multyplying the ingredients.
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