Pepper and Tomato Stew with Butternut Squash
A Diet-Friendly Version of the Classic Hungarian "Lecsó"
Ingredients
- 1 large onion
- 4 medium tomatoes
- 4 medium Hungarian sweet yellow pepper (or banana pepper / Cubanelle pepper)
- 1 small butternut squash (about 600 g)
- 1 tablespoon olive oil
- 1 teaspoon sweet red paprika powder (Hungarian)
- 4 eggs
- salt
- ground black pepper
- dried marjoram
Instructions
- Peel the onion, cut it in half, and slice it thinly.
- Wash the squash, trim off the stem, and cut it in half. Remove the seeds from the center. Dice the squash and place it into a large mixing bowl.
- Wash the peppers. Remove the stems and cut them into large chunks. Add them to the bowl with the squash.
- Wash the tomatoes and cut them into quarters. Add them to the bowl as well..
- Heat the olive oil in a deep frying pan with a lid. Add the onion and sauté until softened.
- Remove the pan from the heat and sprinkle in the paprika powder.
- Add the squash, peppers, and tomatoes from the mixing bowl.
- Season with salt, black pepper, and dried marjoram. Mix thoroughly and return the pan to the stove.
- Cover with a lid and simmer for 30 minutes, stirring occasionally.
- Crack the eggs into a bowl, add a pinch of salt, and whisk them. Pour the eggs into the lecso and cook while stirring continuously. It’s best when the eggs remain slightly soft and creamy.
- Serve on its own or with wholegrain bread.
Calories and macros
1 serving (without bread)
Energy: 189 calories
Protein: 11 grams
Carbohydrates: 18 grams
Fat: 9 grams