Hungarian Lecsó

(letter cs - check, etching)

Ingredients

• olive oil
• 150g chopped bacon
• ginger, small knob
• 2-3 garlic
• 2 small onion (or one big)
• about 600g paprika/bell pepper (2 big bell pepper)
• 5-6 smaller tomato
• 1 tbsp sweet Hungarian paprika powder (edelsüss)
• 1/4 tsp salt
• 2 egg (optional)
• black pepper, oregano, basil, marjoram (optional)
• Hungarian sausage (optional)

You need a cooking pot with a lid.

Preparations

• chop 2 small onion (or one big)
• chop 2-3 garlic
• chop the ginger (small knob)
• slice about 600g paprika/bell pepper to few cm slices
• slice tomato

Recommended to finish all preparations before cooking.

Cooking

1) With some olive oil, cook the chopped onion on medium heat, then add the chopped bacon and cook for a few minutes 2) Add a little black pepper powder 3) Add the sliced paprika 4) Add tomato (can leave out some to add at the end) 5) Add 1/4 tsp salt and 1 tbsp sweet Hungarian pepper powder 5) (optional) Add rest of the spices 5) Add 1dl water, close the lid and cook for another 30-40 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce. 7) (optional) Add fresh sliced tomato, eggs and/or Hungarian sausage and cook for a few more minutes so the egg is fully cooked.

Serve with a few slice of bread or cooked rice.