Lecsó — Hungarian Pepper Stew

Ingredients for 4 servings

¼ cup canola oil

3 medium sweet onions (about 1½ pounds), thinly sliced

Sea salt to taste

4 garlic cloves, chopped

1 tablespoon sweet paprika

½ teaspoon ground cayenne, plus more to taste

4 medium sweet red bell peppers (about 1½ pounds), halved, stemmed and thinly sliced

1(28-ounce) can whole peeled tomatoes

Chopped fresh parsley, for serving

In a large pot, heat the oil over medium until shimmering. Add the onions with a pinch of salt. Cook, stirring occasionally, till they're slightly softened, 4 to 5 minutes. Add the garlic, paprika and cayenne, just to bloom, about a minute.

Stir in the peppers. Cook over medium, stirring occasionally, until wilty-soft, about 15 minutes.

Add the canned tomatoes and their juices, breaking them up with a wooden spoon. Bring to a boil, then simmer at medium-low, stirring occasionally, uncovered, until most of the liquid has evaporated and the stew has a jammy consistency, 25 to 30 minutes. Add some splashes of water if it's going too dry.

Taste, add salt if needed. Garnish with parsley, serve with hearty, crusty bread.

NOTE: can add thin slices of smoked sausage, or add eggs at the end like a shakshuka.