Lecsó (Hungarian Peppers and Eggs)

(by Julie Salamon)

2 T. olive oil

1 medium onion, sliced thinly

1 lb. peppers (Hungarian wax, banana, Italian or green peppers), cut into 1/4-in. strips

3 large very ripe tomatoes, peeled and chopped, or large can diced tomatoes, drained

1 1/2 t. sugar

1 1/2 t. salt

1 T. sweet Hungarian paprika

4 eggs, beaten

optional: 1 cooked sausage, sliced

Heat olive oil and sauté onions for 5 minutes, or until translucent.

Add peppers and sauté 10 - 15 minutes.

Add tomatoes and other ingredients.

Cook 20 - 25 minutes over medium heat, stirring occasionally, until thick and chunky.

Towards the end of cooking time, add eggs and mix in.

Add optional sausage.

Cook until eggs are softly scrambled.

Delicious with toast or potatoes or rice.

Serves 4.

(Read Keeping A Lost World Alive, the story that accompanies this recipe.)