Cut the onions, peppers and tomatoes into larger pieces. Cut the onions, peppers and tomatoes into larger pieces. Chop the bacon as well. The bacon will give the food its basic taste and spiciness, but it can even be omitted.

Put a spoon of lard in a pan and fry the bacon and sliced onion on it. If the bacon is more fatty, the lard can be omitted, the fat that comes from the bacon is enough.

A few slices of Hungarian Csabai sausage were also included, which gives the letcho an even more spicy taste. If you can’t get it or don’t want to put it in, you can skip it.

Prepare 3-4 eggs.

Meanwhile, the bacon and sausages were fried and the onion was caramelized.

When the onion has caramelized, put the sliced bell pepper on it and salt it with a pinch of salt. It requires no more salt because usually both the bacon and the sausage are salty.

A few minutes after putting the bell pepper in, add the sliced ​​tomatoes as well and fry this for a few minutes.

Meanwhile, beat the eggs.

Pour the beaten egg over it when the bell pepper is still almost crispy. You don’t have to overcook the peppers and tomatoes, so the food is more enjoyable and more vitamins remain in it.

Fry the eggs as you like, while stirring. Some people like eggs well fried, some hardly fried, it’s a matter of taste.

Finally, serve the finished letcho.