Hungarian Lecsó with Egg and Sausage

Ingredients

• 3 large eggs
• 6 oz smoked sausage, sliced
• 2 bell peppers, sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp sweet paprika
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a wide skillet over medium heat and brown the sliced sausage for 4 to 5 minutes, until the edges crisp and the fat renders out. Lift the sausage onto a plate, leaving the fat behind.
2. Add the onion to the sausage fat with a pinch of salt and cook for 6 to 8 minutes over medium-low heat, until soft and sweet without browning.
3. Take the pan off the heat and stir in the paprika for 20 seconds. Paprika burns within seconds over direct heat and turns the whole dish acrid, so always add it off the flame.
4. Return the pan to medium-low heat, add the sliced peppers and garlic, and cook for 12 to 15 minutes, stirring occasionally, until the peppers are completely soft and have released their juices.
5. Return the sausage to the pan and simmer for 5 minutes so the flavours combine and any watery liquid reduces to a glossy sauce. Season with salt and pepper.
6. Beat the eggs lightly with a pinch of salt and pour them over the surface. Stir slowly with a spatula for 2 to 3 minutes, folding the setting egg through the peppers.
7. Take the pan off the heat while the egg still looks slightly underset; it will finish in the residual heat. Serve straight from the pan with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.