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Letcho with eggs

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01 July 2011
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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:
Easy Easy Easy
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
24
Vit. E
2
Ca
48 mg
DV:5%
Fe
2 mg
DV:12%
Mg
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.
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