Zero-Waste Lecsó Bread Casserole | Juicy Homemade One-Pot Dish

Cut the stale bread into approx. 2x2 cm cubes, place them in a bowl, and drizzle with 150 ml of milk so it softens slightly without getting soggy. Finely chop the onion, slice the TV peppers into rings, and dice the tomatoes.

Heat the sunflower oil in a pan and sauté the onion until translucent. Add the crushed garlic, then remove from heat and stir in the sweet paprika. Return to heat, add the sliced TV peppers and diced tomatoes. Season with salt and pepper, cover, and simmer for 8–10 minutes until you get a juicy, slightly crunchy lecsó.

In a bowl, whisk the 3 eggs with the sour cream, a little salt, and pepper. Preheat the oven to 180 °C. Lightly grease a medium baking dish with oil.