Begin by slicing the onions thinly and cutting the peppers into even strips. Peel the tomatoes by scoring the skins and blanching briefly in hot water, then chop roughly. Keeping the pieces uniform ensures even cooking. Set aside before heating the pan.

Heat the lard or oil in a wide heavy based pan over medium heat. Add the sliced onions with a pinch of salt and cook gently for 8 to 10 minutes until translucent and lightly golden. Stir regularly so they soften without browning too quickly.

Remove the pan from direct heat momentarily and stir in the chopped garlic and sweet Hungarian paprika. Mixing off the heat prevents the paprika from scorching, which would make the dish bitter. Return the pan to a low flame and stir briefly.

Add the sliced peppers and stir to coat them thoroughly in the paprika infused onions. Cook for 10 minutes, stirring occasionally, allowing them to soften and release their natural sweetness.

Fold in the chopped tomatoes, salt and black pepper. Reduce the heat and simmer uncovered for 20 to 25 minutes. The tomatoes should break down into a rustic sauce while the peppers remain tender but not collapsed. Stir occasionally before moving to the next step.

If preparing a heartier version, add the sliced Hungarian sausage. Allow it to simmer within the stew for 10 minutes so its smoky paprika flavour enriches the sauce. Taste and adjust seasoning as needed.

For a traditional finishing touch, crack the eggs directly into the simmering lecsó and stir gently until softly set. This creates a richer, almost breakfast style variation common in Hungarian homes. Proceed to serving.

Serve hot with fresh crusty bread to soak up the juices. Lecsó also pairs well with boiled potatoes or rice. Scatter with a little extra paprika for colour and serve straight from the pan for a rustic Hungarian table feel.