Lecsó

This version of the Hungarian pepper and tomato stew includes smoked sausage and softly set egg, as shown on the card.

Makes 4 servings · Prep 15 min · Cook 35 min · Total 50 min

Ingredients

• 2 tbsp sunflower oil
• 1 large onion, thinly sliced
• 150 g fully cooked smoked sausage, sliced
• 600 g sweet peppers, seeded and sliced
• 400 g ripe tomatoes, chopped
• 1 tsp sweet paprika
• 1/2 tsp fine salt
• 3 large eggs, beaten

Method

1. Warm the oil in a wide skillet. Soften the onion over medium heat for 7 minutes. Add the sausage and cook for 3 minutes.
2. Move the pan off the burner, stir in the paprika, then add the tomatoes, peppers and salt. Return to medium-low heat. Cover and simmer for 15 minutes until the peppers bend easily.
3. Uncover and cook for another 5–8 minutes to reduce the juices. Pour in the beaten eggs. Stir gently over low heat until the curds are fully set and reach 160°F (71°C). Serve with bread.