Sataraš with eggs ♥ sataraš with rice ♥ ĐUVEĆ

Preparation steps

• Wash, prepare tomatoes, peppers (a little hot peppers, if any, sometimes I add a little zucchini to the rings ...) .... onion. It is important for this dish to have a lot of peppers. It looks nice on the eye sataras when the peppers are different colors: red, green, yellow. Cut into cubes and large pieces. Everything has to be cut rough because it looks nicer. When the paprika is a little loose, pour 2-3 tablespoons of water .. put a pinch of salt and a little sugar .. fry together with bacon (bacon), but you can also without bacon..add paprika to sliced ​​noodles and when sautéed when fried and softened create the juice, whisk the already beaten eggs and I like to add the grated cheese..e are variations on the theme .. Put over the vegetables, stir the beaten eggs and when it hardens, remove from the heat. The eggs connect nicely and thicken the sataras. We can sprinkle with grated cheese if we haven’t put it in the eggs at the end. Although I personally like only paprika, tomato onions and eggs without bacon and cheese .. I love it with eggs and without eggs like that with rice and that is another recipe..Poppers can be freshly ground pepper if desired.
• Recipe for sataraš for winter I make it in the oven, but I also make it in the oven in a wider dish or wok .. But this is how I work in the oven. We put finely chopped onions on olive oil, I call them onions, strips spread sliced ​​peppers. When the paprika softens a little, add finely chopped onion and garlic, parsley and diced tomatoes, which are previously peeled (gently remove the skin by pouring hot water over the tomatoes). Add salt and pepper, and a small teaspoon of sugar or stevia. Cook everything together on low heat for about an hour. Either we freeze in bags and deep if we have room, or we put them in jars that we shoot (someone makes it in a dishwasher without powder ... and I pour in the oven and in the hot and close the hot and wrap the jars in a blanket and stand overnight There is also this simple way to turn the jars upside down as anka56 does and turn the jars upside down on the lid for a few minutes and return to the original position (so it is vacuumed and does not need to be wrapped in blankets but I have been working for years but the habit and confidence that my jam or jam will not spoil for years). Leave to cool .. Sataras can be served as a warm appetizer, with various side dishes such as pasta or rice, with grilled dishes, along with scrambled eggs as in step 1 or simply frozen and used as an addition to dishes in the winter.We can freeze in freezer bags or bowls in the deep or as our dear Mema has a recipe for putting sataras in jars.ARA SATARAŠ with RICE or without rice In a wide pan or wok on olive oil with the addition of a tablespoon of butter or homemade fat, fry the onion with salt and sugar, then the prepared peppers. evaporate.and until the rice is cooked with all the ingredients .. In the end, salt the sataraš and put some freshly ground pepper .. We like sataraš with rice and you can go without rice .. I don't put here, my mom and grandma worked without so do I .. ♥ SATARAŠ WITHOUT RICE ♥ (mine at work like this without rice) I cut the peppers into wider strips..the tomato peeled from the skin under hot water is quickly removed ... ) (and a little zucchini all special .. Finally I fry the onion and add to the vegetables in a wok to combine and add I add a little chili peppers, 1-2 cloves of garlic and a little cube of half..salt pepper ... it's without rice ..same fine as a side dish with breaded, chopped ,, chicken .. ĐUVEĆ from the Kolicin oven and the vegetables depend on the pot in which you are going to bake the djuvec. I do all this deductively and it always succeeds ... Grease the bottom of the paddle or the bottom of the pan in which we will bake and arrange a tomato cut into slices about 1/2 cm thick on it. put rice in a thin layer on it. On top of that, the onion is cut into thin halves, sliced ​​onion, chopped pepper into thicker noodles and a little hot pepper, add a little salt again. After that we put smaller pieces of chicken not too small or too big (maybe turkey pork..veal) and you don't have to put the meat is delicious and without meat. Sometimes I put white meat and sometimes I eat meat separately or rarely. If I don't put meat, then I put some onion, then pepper and salt and again tomato on rings at the end. Add a little oil and salt (Himalayan salt). about 1h (until it turns yellow). then we reduce the water, I don't add it because paprika, especially tomatoes, has a lot of its own juice and that's quite enough. but I like to add a little wine less than 1/2 dcl. .If we put the meat then before the end of roasting we put the meat on top so that the meat is slightly browned. Enjoy you !!! or Good luck. !!! .. Bon Appetit !!!
• Peppers and medicinal properties In addition to being nutritious as a food and a rich source of vitamins, peppers also have certain medicinal properties, the most important is the alkaloid capsaicin, which has a very spicy taste, and is mostly found in the inner part of the fruit around the seeds. Pepper is useful for people suffering from atherosclerosis because its ingredient citrine affects the permeability of capillaries and makes them elastic. It stimulates the secretion of digestive juices and thus opens the appetite and improves digestion. Paprika contains about 20 compounds from the group of carotenoids, which are natural antioxidants and play an important role in protecting our health because they prevent the formation of harmful compounds (free radicals) and protect us from many diseases. It goes well with onions, garlic, zucchini, eggplant, tomatoes, and above all olive oil. Use fresh peppers in salads and cold appetizers with the addition of olive oil, vinegar and capers. You can stuff peppers with various vegetables and cereals or various cheeses, potatoes with vegetables. If you are preparing peppers for stuffing, buy round, meaty peppers of approximately the same size. Peppers can be stored fresh in the refrigerator for up to 5 days, frozen or canned in oil or vinegar. Tomato is so healing that they can say that it came out of paradise ... The most famous benefit of tomato is that it contains lycopene, the strongest antioxidant from the group of carotenoids, which helps fight against the accumulation of cancer cells. Lycopene can prevent malignant transformation, a cellular process that describes the transformation of a normal cell into a cancer cell. Lycopene restores channels between cells and helps eliminate carcinogens and toxins from the body. Lycopene, which is so abundant in tomatoes that it gives it its typical red color, is also useful against a number of other health complications and diseases. As a major carotenoid in human blood, lycopene protects lipids, proteins and DNA from oxidation. Our body does not produce lycopene, so we need other sources of this powerful antioxidant. And while it is contained in other fruits and vegetables (watermelon, red grapefruit), no fruit or vegetable has such a high concentration as tomatoes. Absorption of lycopene is better when consuming processed tomato products (with the addition of oil) because in uncooked tomatoes lycopene is found in combination with other substances, which makes its availability difficult. Cooking destroys these compounds, thus supporting its availability in the body. When we say "cooked" tomato, we mean heat-treated and melted in fat, because raw tomato (salad) has almost no effect. Therefore, the best natural sources of lycopene are: thick tomato soup, boiled tomato sauce and ketchup, and pasteurized tomato juice. The darker the tomato, the more precious lycopene it contains. If the tomato is prepared in olive oil, it is considered the right medicine!