Lecho with Eggs
Eggs make the lecho higher in protein and more satisfying, so the dish can work not only as a side but also as a full meal. Bell pepper, tomatoes, and paprika keep the bright vegetable base and give it a recognizable Hungarian flavor. This is a simple hot keto option for breakfast, dinner, or a quick home lunch.
Cut the onion (200 g) into half-rings, the bell pepper (750 g) into wide strips, and the tomato (700 g) into large pieces. Crack the eggs (250 g) into a bowl and stir them lightly with a fork without whipping too much.
Heat the olive oil (30 g) and cook the onion (200 g) for 3-4 minutes until soft. Add the paprika (4 g), stir quickly, then add the bell pepper (750 g) and continue cooking for another 7-8 minutes.
Add the tomato (700 g), salt (7 g), and black pepper (1 g), then cook the lecho for 12-15 minutes until the vegetables soften and the sauce thickens. Lower the heat, pour in the eggs (250 g), and stir gently until they set to your preferred doneness.
Serve the lecho with eggs hot right away. It tastes best when the eggs have thickened but still remain soft and not overcooked.
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