Letcho with eggs

01 July 2011

More images...

Related recipes

Mushrooms with eggs

Easy and tasty, it's always an option Read more...

What shall I cook?

Enter your ingredients into this box and find what you can cook with them

#TEXT

Add

Search recipes which contain all of these ingredients

Decrease text size

Increase text size

Amounts for servings:

4 pieces of egg

3 pieces of Hungarian pepper

1 piece of onion

2 spoons of sunflower-oil

500 grams tomato

0.1 liters sour cream

Difficulty:

Preparation time: 20 minutes

Cooking time: 20 minutes

Nutritional Information (one serving):

Calories

172 cal

Omega 3

114 mg

Omega 6

3573 mg

Vit. A

2211 IU

DV:44%

Vit. B9

73 mcg

DV:18%

Vit. C

22 mg

DV:37%

Vit. D

Vit. E

48 mg

DV:5%

2 mg

DV:12%

20 mg

DV:5%

Cholesterol

297 mg

DV:99%

Recipe tips

You can use tomato juice instead or with of tomatoes.

1. Fry the onion rings in oil until golden. Add the green pepper rings, the sliced tomato and salt, cover and stew until soft.

2. Beat the eggs and mix with sour cream.

3. When the liquid of the pepper-tomato mix has evaporated add the eggs and mix until the eggs have hardened.

4. Serve warm with grated cheese on top.

Variations

Letcho with rice
After preparing the letcho boil about 400 g of rice in salty water. When the rice is soft, mix the letcho into it. Serve warm.