ReceptnaptárSataraš (Serbian pepper and tomato stew with egg)
Sataraš is the lecsó of Vojvodina, made with plenty of sweet pointed peppers, ripe tomatoes, onion and sometimes courgette. Egg can go in at the end, which turns it into a light dinner. It is at its best at the end of summer when the markets are full of peppers, and it is really good mopped up with fresh bread.
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Ingredients
Method
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- Soften the onions in the oil until translucent.
- Add the peppers and courgette and cook for 10 minutes.
- Add the tomatoes and paprika, season, add a pinch of sugar and cook uncovered for 10-15 minutes.
- If you like, beat the eggs, pour over the stew and cook, stirring, for 2 minutes.
- Serve with rice or bread; it keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the tomatoes without a lid, because the excess liquid evaporates and the dish thickens.
- Sugar rounds off the acidity of the tomato, but add it only after tasting.
- Add the egg to the stew over a low heat, stirring, and take it off while still creamy, because it keeps cooking in the hot vegetables.
Frequently asked questions
What is the difference between sataraš and Hungarian lecsó?
They are essentially the same dish; sataraš is often made with more sweet pointed peppers and sometimes courgette. Both are simple favourites of late summer.
Can I add sausage?
Yes, fry the sausage slices before the onion and reduce the amount of oil. It becomes more substantial, but it is no longer a fasting dish.
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