3large ripe tomatoeschopped or 1 6-ounce can tomatoes with the juice
Salt to taste
Freshly ground pepper to taste
1/2tspcaraway seedsoptional
4kosher hot dogs or 6 slices kosher salamidiced
2large eggsoptional
Instructions
In a large frying pan sauté the onions in the vegetable oil until limp.
Add the peppers and sauté, mixing well until limp and the onions are slightly brown.
Add the paprika and stir for a few minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the salt and pepper plus the caraway seeds.
In a sauce pan boil the hot dogs in water to cover for 5 minutes. Cool under cold water, slice to 1/4-inch rounds, and add to the vegetable mixture. Return to a simmer and mix well, cooking for about 5 minutes more. You can do this ahead of time.
Beat the eggs well. Bring the letcho to a simmer and add the eggs, stirring constantly so that the eggs do no curdle.