Lecsó with Sausage and Eggs

Ingredients

• 3 tablespoons lard or oil
• 1 onion, sliced
• 6 Hungarian wax or banana peppers, sliced
• 1 tablespoon sweet paprika
• 4 ripe tomatoes, chopped
• 300g smoked Hungarian sausage, sliced
• 4 eggs, beaten
• Salt and black pepper, to taste
• Crusty bread, to serve

Before you cook

• Slice the onion and peppers.
• Chop the tomatoes.
• Slice the sausage into rounds.

Steps

1. Heat the lard or oil in a large skillet over medium heat.
2. Add the onion and cook for 5 minutes until soft and translucent.
3. Stir in the peppers and cook for 8 minutes until they start to soften.
4. Remove the pan from the heat and stir in the paprika, coating the vegetables without letting it scorch.
5. Return the pan to the heat, add the tomatoes, and simmer for 12 minutes until the mixture thickens into a stew.
6. Add the sliced sausage and cook for 5 minutes until it's heated through and releases its fat into the stew.
7. Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space.
8. Let the eggs set for 30 seconds, then gently fold them through the stew until just cooked.
9. Season with salt and pepper.
10. Serve hot with crusty bread.