Prepare your vegetables. Finely chop onions; Remove green peppers' core, and cut them into 1/5 – 2/5 inch (5 – 10 mm) slices; Peel your tomatoes, remove stems and dice them.

Cut your speck into strips. Render fat in a large pot, adding some more fat or oil. Skip this step for a vegan or vegetarian lecso and use vegetable oil instead.

Start steaming your onions over high heat. Add salt at the beginning so that it can release moisture. Continue to cook for about 6 minutes, until translucent.

Add green peppers. Mix thoroughly, stir occasionally and cook for about 6 minutes over medium-high heat.

Take your pot off the heat. Add paprika and ground pepper, stir and put back on the stove.

Add tomatoes, stir.

Cook over medium-low heat for about 4 minutes.