Cook this classic Hungarian vegetable dish in less than an hour. Serve letcho alongside rice or atop a sandwich – it’s delicious at warm or room temperature.

Directions

Prepare the Vegetable Letcho

1. Sauté onion in oil until brown. Add all vegetables. Sprinkle with salt and paprika and cook for 30 minutes or until vegetables are tender.

2. Beat eggs with fork and add to vegetables. Cook until eggs are set, stirring continuously.

Notes:

Letcho can be made of tomatoes and peppers only.

Credits

Photography and styling by: Elazar Klein Studio

Recipe tags

Courgettes Healthy side dish Hungarian Food Kosher for passover Kosher Hungarian food Lesco Letcho Pesach Stovetop Traditional Vegetables Zucchini Zucchinis