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Eggs Baked in Lecho

A 25-minute breakfast or quick supper in the spirit of shakshuka, with a Ukrainian accent: a jar of MADESA Lecho, sweet peppers and tomatoes, replaces the long simmering of a sauce. The eggs cook straight in the vegetables under a lid, then get a scattering of bryndza and herbs. Serve with bread for mopping up.

Time
25 min
Servings
2
Difficulty
Easy
Eggs Baked in Lecho

Ingredients

  • 1 jar (480 g) MADESA Lecho
  • 4 eggs
  • 1 small onion (about 80 g), thinly sliced
  • 1 garlic clove, sliced
  • 1 tbsp sunflower oil
  • ½ tsp sweet paprika
  • a pinch of chilli flakes (optional)
  • 50 g bryndza or feta, crumbled
  • a small bunch of parsley or dill, chopped
  • salt, black pepper
  • fresh bread to serve

Products in this recipe

Method

  1. 1

    Heat the oil in a 24 cm frying pan that has a lid. Cook the onion over medium heat for 5 minutes until soft, then add the garlic, paprika and chilli flakes and stir for 30 seconds.

  2. 2

    Tip in the lecho and simmer for 3–4 minutes until it thickens slightly. Taste before adding any salt, lecho is already seasoned.

  3. 3

    Make four wells in the sauce with a spoon and crack an egg into each. Season the eggs lightly with salt and pepper.

  4. 4

    Cover and cook over low heat for 5–7 minutes until the whites are set and the yolks are still runny (about 9 minutes for firm yolks).

  5. 5

    Scatter over the cheese and herbs and serve straight from the pan with bread.

Tip: For a brunch service, bake in individual 12 cm dishes at 200 °C for 10–12 minutes, one jar fills two dishes.

19 August 2026 · Ukrainian, shakshuka-style

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