Hungarian Lecsó, Pepper and Tomato Stew

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1. 1Step 1: In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
2. 2Step 2: Add the cubed tomatoes, cover and simmer for 5 minutes.
3. 3Step 3: Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
4. 4Step 4: You can have it with bread, with eggs, rice or sausage.