A spoonful of Balaton - Hungarian lecsó on sourdough bread

Tamás Dános and the team of Table are back, this time with recipes that are inspired by Lake Balaton and the summer activities around there. In the first episode we will have a classic lecsó - but this time served on sourdough bread slices.
Ingredients:
• mangalica lard
• 1 onion
• 250g red tomatoes
• 250g zebra tomatoes
• 250g yellow tomatoes
• 250g Hungarian green peppers
• 200g bell peppers
• 200g capia peppers
• salt
• 2 fresh quail eggs
• fresh sprouts
Dice up the smoked lard and start frying them.
Sauté the onions on the fat, then add the chopped peppers. They need more time than tomatoes. Then add some salt, as much as you like.
While the peppers still have a texture, add all of the tomatoes, they don’t need much time to cook, only a few minutes.
Before serving, cut thicker slices of the sourdough bread and rub it with the lard. Put them on the grill, and toast both sides equally.
Put the “lecsó” on top of the toasted bread, and make a little nest for the quail eggs, using a finger. Don’t be afraid of using raw eggs, because of the heat of the “lecsó” it is going to be slightly cooked with a nice, creamy texture.
Put some sprouts on the top of the sandwich, and we are ready!
Bon appétit!