Late Summer Side Dish

There's no translation for this dish's name. Originally it has few names: Bechar Paprikash, Satarash, Chuspajz. Google translator gave me this translation: Bachelor Stew. It sounds weird to me  so I am calling it here, Late Summer Side Dish. Late summer is the best time to make it because big meaty tomatoes and Hungarian peppers are in season. It takes long time to cook this dish but at the end it's worth it if you ask me (it's my favourite food at the end of summer).

 

 

Ingredients:

 

tomatoes

Hungarian peppers

1-2 chili peppers (optional)

cooking onion

salt

1 egg

oil

 

I didn't put exact amount for vegetables but there should be approximately the same amount of each (maybe little less of onion).

Put the oil in a big pot (not with very high sides) and add sliced onions.

 

 

Turn the heat on low so it's starts cooking while you are preparing tomatoes and peppers.Wash tomatoes, core them and slice them and add to onions. Wash peppers and clean them from steams and seeds. Slice peppers and add them to the pot.

 

 

Stir and continue cooking stirring from time to time. Toward the end of cooking, when there's no much liquid left, you will need to stir constantly. You should end with about third of original amount of vegetables. Add salt and when it's done but still on the stove, add 1 beaten egg. Stir for few seconds and remove from heat. It's done!