Gluten-Free Hungarian Lecsó with Sausage and Eggs

Ingredients

• 1 lb Smoked Hungarian Sausage (Csabai or Gyulai)
• 3 medium Bell Peppers (yellow, red, orange)
• 4 medium Tomatoes
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Sweet Paprika
• 2 tbsp Olive Oil
• 4 large Eggs
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Instructions

1. 1Prepare your ingredients: slice the 1 lb Smoked Hungarian Sausage into 1/2-inch thick rounds. Chop the 3 medium Bell Peppers (any color: yellow, red, orange) into 1-inch pieces. Chop the 4 medium Tomatoes into 1-inch pieces. Chop the 1 large Onion into 1-inch pieces. Mince the 4 cloves Garlic.
2. 2Heat the 2 tbsp Olive Oil in a large 12-inch skillet over medium heat, about 350°F (175°C). Add the sliced 1 lb Smoked Hungarian Sausage and cook for 5 minutes, stirring occasionally, until the sausage is lightly browned.
3. 3Add the chopped 1 large Onion to the skillet with the sausage. Cook for 5 minutes, stirring occasionally, until the onion begins to soften.
4. 4Add the chopped 3 medium Bell Peppers and the minced 4 cloves Garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the bell peppers start to soften.
5. 5Stir in the chopped 4 medium Tomatoes and the 2 tbsp Sweet Paprika. Season with 1 tsp Salt and 0.5 tsp Black Pepper. Stir everything together until well combined.
6. 6Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. Stir occasionally. The lecsó is ready when the bell peppers are tender and the sauce has thickened.
7. 7Using a spoon, make four evenly spaced wells in the lecsó mixture. Carefully crack one of the 4 large Eggs into each well.
8. 8Cover the skillet again and cook on low heat for 3-5 minutes, or until the egg whites are set and the yolks are still runny, depending on your preference. The eggs are done when the whites are opaque.
9. 9Remove the skillet from the heat. Sprinkle the 2 tbsp Fresh Parsley over the lecsó before serving.

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