Lečo (pepper, tomato and onion stew)

Lečo — a quick stew of peppers, tomatoes and onion with sausage and egg, seasoned with sweet paprika; a 35-minute one-pan supper.

Ingredients

• bell pepper4 pcs
• sausage200 g
• tomatoes3 pcs
• onion1 pcs
• eggs2 pcs
• ground paprika1 tsp

Method

1. Prep the vegetables. Halve, deseed and slice the bell peppers into strips about 1 cm wide. Dice the onion roughly and cut the tomatoes into wedges or large chunks. Slice the sausage into rounds about 5 mm thick.
2. Soften onion and sausage. Heat a little oil in a wide, heavy pan over medium heat. Add the onion and sausage and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the sausage has taken on a little colour.
3. Add peppers and paprika. Tip in the pepper strips and stir in the ground paprika. Cook for 5–6 minutes, stirring now and then, until the peppers begin to soften and smell sweet.
4. Add tomatoes and simmer. Add the tomato pieces, season with salt and pepper, and stir everything together. Cover and simmer over a medium-low heat for 12–15 minutes, until the peppers are completely tender and the tomatoes have broken down into a loose, saucy stew.
5. Stir in the eggs. Crack the eggs directly into the pan and stir them through the hot stew immediately. Cook for a further 2–3 minutes, stirring, until the egg is just set and distributed throughout — it should look creamy rather than rubbery.
6. Plate and serve. Taste for seasoning and ladle straight from the pan into shallow bowls. Lečo is best served immediately, with crusty bread to mop up the sauce.

Safety & hygiene Important

• Fully cook the eggs. Make sure the stirred-in egg is cooked through with no liquid white remaining before serving, particularly if you are cooking for young children, the elderly or anyone who is pregnant.