eastern-european

Hungarian Mushroom and Pepper Lecso with Eggs and Rye Toast

Name: Hungarian Mushroom and Pepper Lecso with Eggs and Rye Toast
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 12 g sunflower oil; 90 g onion, thinly sliced; 160 g red bell pepper, sliced; 160 g cremini mushrooms, sliced; 4 g sweet paprika; 220 g crushed tomatoes (canned); 100 g eggs; 70 g rye bread; 2 g salt; 1 g black pepper

This simmered dish pairs red bell pepper, sliced with cremini mushrooms, sliced, eggs and rye bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

31 g Protein

77 g Carbohydrates

25 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

12g sunflower oil 106 kcal
90g onion, thinly sliced 36 kcal
160g red bell pepper, sliced 50 kcal
160g cremini mushrooms, sliced 35 kcal
2 tsp (4g) sweet paprika 12 kcal
220g crushed tomatoes (canned) 70 kcal
100g eggs 143 kcal
70g rye bread 186 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

sunflower oilonion
Heat oil in a skillet over medium heat. Add sliced onion and cook 4 minutes until softened.
sweet paprika
Add sliced peppers and paprika; cook 5 minutes, stirring, until peppers start to soften.
cremini mushroomssalt
Add mushrooms and salt. Cook 5 to 6 minutes until mushrooms release liquid and begin to brown.
crushed tomatoes (canned)
Stir in crushed tomatoes and simmer 6 to 8 minutes until saucy.
eggs
Make two wells and crack in the eggs. Cover and cook 3 to 5 minutes until whites are set and yolks are to your liking.
eggsrye bread
Toast the rye bread. Serve lecso with eggs on top and rye toast on the side.