Hungarian Eggs With Tomatoes Peppers And Onions Letcho Recipes

Steps:

• In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
• Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.

Steps:

• In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
• Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
• Add bell peppers and mix well with onions, garlic& sausages.
• Add salt and pepper, to taste.
• Turn heat down and add Tomatoes.
• Let simmer until the peppers are soft.
• Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

Steps:

• Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew.
• Add and heat oil.
• Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn.
• As soon as the onions are done, add the peppers.
• Add salt, black pepper, garlic, caraway seeds and paprika.
• Stirring constantly, cook for a couple of minutes.
• Add tomatoes.
• Add a cup of water.
• Cover pot and simmer until peppers are done to your taste, 10-20 minutes.
• Add more salt and black pepper if needed.
• You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish.
• If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages.
• Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish.
• You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.

Steps:

• METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
• Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
• Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
• Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
• Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
• Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

Steps:

• First fry the onions in the oil.
• add tomatoes and peppers, and cook until peppers are soft.
• add the diced salami and pour the beaten eggs over the mixture just before removing from the heat.