Lecsó with Chicken Sausages

📝 Ingredients

• 4 chicken sausages (about 65 g each)
• 3 peppers in mixed colours (about 180 g each)
• 4 very ripe tomatoes (about 120 g each)
• 2 brown onions (about 100 g each)
• 1 tbsp sunflower oil
• 2 tsp sweet paprika
• 4 eggs
• 3 slices of country bread (about 50 g each)
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Chopping board
• Kitchen knife
• Bowl
• Fork
• Toaster

📖 Steps

1. Peel the onions and slice them into thin half-moons. Deseed the peppers, removing all the white membranes, then cut into 1 cm strips. Cut the tomatoes into large dice, saving their juice, and the sausages into 1 cm slices.
2. Heat the oil in the sauté pan over a medium-high heat and brown the sausage slices for 5 min, turning them, until well coloured on both sides. Remove with a spoon, leaving the fat in the pan.
3. Reduce to a medium heat, add the onions and soften for 5 min, scraping up the browned bits, until translucent. Take the pan off the heat, sprinkle in the paprika and stir for 10 s: over a high heat, it would burn and turn bitter.
4. Add the peppers, return to a medium heat, cover and cook for 10 min, stirring occasionally, until they start to soften and take on the colour of the paprika.
5. Add the tomatoes and season with salt and pepper. Cook uncovered for 12 to 15 min over a medium-low heat, stirring, until the tomatoes have collapsed into a thick sauce and the peppers are tender but still holding their shape.
6. Return the sausage slices to the pan and heat through for 2 min. Meanwhile, beat the eggs with a fork in the bowl with a pinch of salt and pepper.
7. Reduce to a low heat, pour the beaten eggs over the lecsó and stir gently for 2 to 3 min, as for scrambled eggs. Stop as soon as they are set but still creamy and glossy: overcooked, they become dry and grainy.
8. Toast the slices of country bread in the toaster until golden. Serve the lecsó piping hot in shallow bowls, with the toast for mopping up the sauce.