Lecsó with Tomato

Ingredients

• 6 bell peppers (mixed colors), sliced into strips
• 4 ripe Tomato, chopped
• 2 onions, sliced
• 3 tbsp oil or lard
• 1 tbsp sweet Hungarian paprika
• 4 oz smoked sausage, sliced (optional)
• Pinch of sugar
• 4 eggs (optional finish)
• Crusty bread, to serve

Method

1. Soften the onions in the fat over medium heat until golden, 6–8 minutes — lecsó rewards patience at this step.
2. Pull the pot off the heat and stir in the paprika for 30 seconds (off-heat protects it from scorching bitter), then return and add the peppers with a pinch of salt.
3. Cook 10 minutes until the peppers slump, then add the Tomato and sugar and simmer 15 minutes more, until everything collapses into a thick, glossy stew. Add the sausage (if using) for the last 10.
4. Optional but classic: crack the eggs directly into the simmering stew and stir gently for soft curds, or nestle them whole and cover until just set.
5. Season boldly and serve with bread for mopping. Hungarians argue about lecsó the way others argue about politics — with more passion and better outcomes.