Letscho

Ingredients

• 1 kg bell peppers (red, yellow, green)
• 400 g meat tomatoes
• 2 onions
• 2 tbsp olive oil
• 2 tsp paprika powder (sweet)
• Salt
• pepper (ground)
• sugar
• 1 tsp aged balsamic vinegar
• 4 eggs

Instructions

1. 1.

   Halve the bell peppers lengthwise, remove seeds and white membranes, wash the halves, quarter them, and cut into bite‑size pieces or strips.

2. 2.

   Blanch the tomatoes, peel them, and trim the stem ends. Roughly cube the tomatoes. Peel and halve the onions, then slice into strips or wedges.

3. 3.

   Heat the oil in a wide pot, sauté the onions, and sprinkle with paprika powder. Add the peppers and tomatoes to the pot, season with salt and pepper, and simmer over high heat for about 3 minutes until some juice has evaporated. Reduce the temperature and cover; let it stew gently for about 20 minutes. Season with salt, pepper, sugar, and balsamic vinegar. Beat the eggs and stir in just before serving. Plate the dish, sprinkle with paprika, and serve with fresh country bread if desired.