Tag Archives: tojásos lecsó




Israeli breakfast, or Hungarian (tojásos lecsó)


1/2 l tomato passata

1/2 chopped onion

1 tsp ginger garlic paste

1 aubergine flesh

Salt and black pepper

1 cube fish bouillon

1 tbsp honey

3 eggs

1 red bell pepper cut into 1 cm pieces

1/2 onion cut into 1 cm pieces


Prepare the sauce.

Put the aubergine under the grill. Cool and spoon out the flesh.

Sautée the chopped onion on 1 tbsp oil. add the ginger garlic paste. Add the  aubergine flesh.

Fry for a few minutes. Add the tomato passata. Season and cook on medium heat.

In the meantime fry the onion and red bell pepper pieces. Season with black pepper.

When it is al dente, add to the sauce and cook. At the end add the honey.

Arrange the sauce in a pan leave three nests for the eggs. Break the eggs in the nests. Place the pan under hot grill until the egg whites are cooked but the yolks are still trembling.

Serve for breakfast with fried bacon, grilled halloumi cheese.

Or serve with beef piccata for lunch or dinner.






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Scrambled eggs with gipsy lecsó



1 red bell pepper cut to strips

1 tbsp chopped onion

1 tbsp crushed garlic

1 pinch whole cumin seeds

1 tomato chopped

1/2 tsp red chili powder

1/2 tsp turmeric

salt, black pepper

4 eggs


In a little oil sautée whole cumin seeds onion with garlic.

Add the bell pepper strips and fry.

When the red pepper is half cooked add the tomato wedges.

Season with spices. Add the eggs and make scrambled eggs.

Season to your liking and serve.



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