A Czech summer classic: A recipe for lečo by the chefs at Lokál U Caipla
Lečo is a summer classic that every Czech knows how to make - but few can prepare it exactly the way they do at a good pub. The chefs at Lokál U Caipla in Brno have shared their tried-and-true recipe, which will help you conjure up a true gastronomic experience on your plate. Don’t forget a fresh slice of bread to go with it!
Good beer and honest cooking
Lokál is a dream which came true – one of a Czech pub where regulars feel at home. In 2009 we opened Lokál Dlouháááá, and the others soon followed. Today we have nine locations – seven in Prague, one in Brno and another in Pilsen.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.
We serve beer that's fresh, right to the last sip, and real home cooking. Lokál is a place where good beer and honest food matter.
For 10 servings, you’ll need:
- 500 g onions
- 1½ kg Slovak bell peppers
- 1½ kg tomatoes
- a little oil or lard
- 20 eggs
- salt and pepper to taste
Instructions:
- Peel and clean the onion and bell pepper, then cut into thin strips. Cut the tomatoes into slices.
- In a large enough pot or deep skillet , heat the oil (or lard), add the onion, and let it soften. Then add the peppers, and sauté until soft. This takes about 10 minutes.
- Add the tomato slices. They’ll soon release their juices, so the mixture will come together nicely. Cook until tender, and season to taste with salt and pepper.
- Reduce the heat to low. Crack the eggs into the vegetable mixture and immediately begin stirring, gently but steadily. The goal is for the eggs to blend together while remaining creamy and tender — they must not curdle into dry scrambled eggs.
- Season the lečo to taste, and serve with fresh bread.
TIP: If you can’t imagine life without meat, you can also sauté sliced high-quality sausage along with the peppers. A handful of chopped flat-leaf parsley is the perfect finishing touch.
