This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise of the Danube. I have previously made a very tasty and simple stew by cutting up some pork, browning it, and stewing the meat with lesco. This recipe can be easily scaled up or down.

3 Tbs. oil

½ large onion, finely chopped

1-1/2 tsp. paprika

3 large green bell peppers (~1 lb. 6 oz.), cut into thin strips

1-14.5 oz. can diced tomatoes

Salt to taste

Heat the oil in a skillet and saute the onions until translucent. Remove the pan from the heat, add the paprika and stir well. (This precaution is to ensure that the paprika does not burn.) Add the peppers, and stir them to coat with the oil, onion, paprika mixture. Turn the heat to medium, cover, and cook for about 10 minutes, until the pepper strips have softened, stirring occasionally. Add the tomatoes, stir them in, and cook until the peppers are good and soft and the tomatoes have melted into the sauce. Season to taste.