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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.
1 medium onion, diced
2 tablespoons oil
2 tomatoes, diced
1 large pepper, diced
1 zucchini, diced
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 teaspoon salt
pinch of paprika
2 eggs (optional)
Sauté onion in oil until brown. Add all vegetables. Sprinkle with salt and paprika and cook for 30 minutes or until vegetables are tender.
Beat eggs with fork and add to vegetables. Cook until eggs are set, stirring continuously.
Photography and styling by: Elazar Klein Studio
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