500 g (1 Ib) minced pork, 500 g (1 Ib) potatoes, 500 g (1 Ib) green peppers, 250 g (1/z lb) tomatoes, 2 small onions, 1 clove garlic, 150 g (6 oz) smoked lean bacon, 2 beef stock cubes, 4 eggs, salt, freshly ground pepper, 2 tsp noble sweet paprika.
Mix the minced meat in a bowl with 1 of the onions diced very finely, the crushed garlic, paprika, salt and pepper. Line a deep fireproof dish with thin rashers of bacon. Place a layer of potatoes, using half the quantity, peeled and sliced on top, followed by half the sliced green peppers, tomatoes and onions. Cover with the minced meat, then repeat the layers of green pepper, tomato (leaving a few slices for decoration) and onion. Finally cover with the rest of the peeled and sliced potato.
Dissolve the stock cube in 200 ml (7 fl oz) boiling water. Leave to cook, then add the eggs and beat until smooth. Pour over the layered lecsó. Arrange the tomato slices on top, cover with a lid and cook in a moderate oven for approximately 45 minutes. Then remove the lid and continue baking until the potato is tender, crisp and golden brown on top.