For this recipe, I use a pot pan, in which I heat three tablespoons of sunflower oil on it. When the oil has warmed, put the sliced onion to fry. Roast on medium heat for about two minutes, stirring not to burn, then add the chopped leeks and garlic. Fry for another minute or two, until the onion becomes transparent, it should not fry too hard. Now add the sliced bell peppers.

I seasoned with a tablespoon of sea salt and I put a lid over the pan. Salted vegetables, under steam, will release their water faster, but do not forget to stir from time to time. After a few minutes, season with a teaspoon of freshly ground pepper and a tablespoon of sweet paprika powder. Mix and add the can of chopped tomatoes.

Stir again and let it simmer for about 15 minutes. If the stew is too thick or dry, you can add 150 ml of water. I let the stew boil until it thickened and the water evaporated, then I added beaten eggs. Stir another three minutes until the eggs are done and with that the best vegetable stew recipe is ready.