Hungarian lecsó with peppers and eggs

Ingredients

For 1 serving

• Bell peppers150 g
• Tomatoes120 g
• Onion50 g
• Eggs2
• Paprika1 teaspoon
• Extra virgin olive oil2 teaspoons
• Rye bread1
• Saltto taste

Contains: gluten, eggs,

In season: July – September

Method

1. Peel and thinly slice the onion; wash the peppers, remove the seeds and pith and cut them into strips; wash and dice the tomatoes.
2. Heat the oil in a frying pan over a medium heat and fry the onion for 3 minutes, until translucent; take the pan off the heat for a moment and add the paprika, as it burns and turns bitter over direct heat.
3. Return to the heat, add the peppers with a pinch of salt and cook for 8 minutes, stirring, until soft.
4. Add the tomatoes and cook for another 6 minutes, until they break down and the sauce thickens.
5. Beat the eggs, pour them into the pan and stir over a low heat for 2 minutes, until they set into soft curds.
6. Serve the lecsó hot with the rye bread.