This vegetarian dish is the staple of Bosnian cuisine from when the first fresh tomatoes can be picked in the late spring/early summer until the fall. It is very versatile as it can be served as a dish of its own or a side to an entrée. It is very easy to make and even like amongst kids that normally don’t like veggies.
The traditional way it has been made at my grandmothers’ house requires just five simple ingredients: tomatoes, peppers, onions, salt, and pepper. However, the recipe below is a breakfast version of it with a few more ingredients to accommodate our taste. Either way, it is a super easy and nutritious meal to make with a lot of flavors.
1 tbsp olive oil
1 large onion, sliced
2 large bell peppers, sliced in strips or rings
2 large and ripe tomatoes, sliced
1 serrano pepper, optional for a little bit of spice
½ cup boiling hot water
½ tsp tomato paste
¼ tsp red pepper flakes
salt and pepper, to taste
paprika, to taste
fresh parsley for garnish
crumbled feta for garnish
Step 1: Heat up a heavy skillet with olive oil on medium-high heat and add sliced onion wedges and pepper strips. Cook for 5-8 minutes until onions are translucent and peppers are getting nice brown color on the skin.
TIP: Use a skillet that can go in the oven as well.
Step 2: Add sliced tomatoes and cook together for another 5-8 minutes. If tomatoes are not ripe enough and not producing enough liquid this is where you will add boiling hot water and tomato paste.
Step 3: Add salt, pepper, red pepper flakes, and paprika stir everything together, and cook for 5 minutes. If there is not enough liquid keep adding hot water.
Step 4: Turn the broiler on Hi.
Step 5: Make 4 little circles in the pan and crack the egg in each circle. Sprinkle each egg with salt, pepper, and paprika. Cook for approximately 3 minutes, before turning the stovetop off and moving the pan to the oven.
Step 6: Broil the sataraš until the eggs are nice and firm approximately 5 minutes.
Step 7: Once out of the over garnish with parsley and crumbled feta cheese.
Step 8: Bon Appétite!
TIP: For making sataraš as a side dish with fish or any other protein skip steps 4, 5 and 6.