Sataras

A traditional dish from the Balkans made with peppers, tomatoes and onions.

Servings

Prep Time 10

Cook Time 40

Total Time 50

Dice the onion into small pieces. Fry them slowy in hot olive oil and stir until the onions get translucent and start showing golden yellow color.
Cut the peppers into long, narrow slices. When the onions soften, add them to the pan and and fry them for about 50-10 minutes.
While the peppers are frying, prepare the diced tomatoes and crush the garlic.
Add tomatoes to the peppers, together with garlic, salt and black pepper.
Simmer (covered), slowly, on low heat, for about 40 minutes. Stir as frequently as needed.
Use the sataras as a sauce or add scrambled eggs. Add a tablespoon of olive oil to the sauce or fry until the fused eggs are cooked. Serve with fresh bread and sprinkled with fresh parsley.

Sataras will turn out best if cooked with organic, cold-pressed olive oil.
Red and yellow peppers will add more depth and sweetness to the taste.
Use ripe tomatoes for the sataras, as they contain more antioxidants and will enhance the taste of the sauce.
Store the tomatoes at room temperature; if the tomatoes are chilled, that might affect the fullness of the taste. The most delicious sataras is cooked from freshly picked ripe tomatoes from the garden.
Adjust the number of tomatoes, depending on what you wish to use the sataras for. If you will use it as a sauce, as a side dish or if you are preparing sataras for canning, add two more tomatoes to the stew.
Chop the onions right before cooking to cubes as small as possible. Do not use a food processor. If dicing onions make your eyes sweat, place them in the refrigerator or cold water for half an hour before dicing them. Fry on low heat and stir constantly.
When sataras is prepared as a sauce or a side dish, enhance the taste by adding a tablespoon of olive oil when already cooked.
Eggs can be added to the sauce scrambled and fused with the stew. Even better, remove the sataras from one side of the pan and fry the eggs on the other before mixing it all together.
Canned sataras is a great way to store peppers and tomatoes for the winter following a simple canning process. That way, it can be used all year round.

Calories: 305kcal

Cost: $3

Course: Breakfast, Sauce, Side Dish

Cuisine: Balkan, East Euroean, Turkish

Keyword: breakfast, eggs, peppers, sataras, tomatoes