Balkan · Side
Sweet peppers and ripe tomatoes cooked down to a silky skillet.
Photo by Petar Milošević · CC BY 4.0 · Resized and converted to WebP for web display.
Sataraš turns peak-season peppers and tomatoes into a silky skillet between a stew and a relish. It is cooked across the Balkans, sometimes plain and sometimes finished with eggs.
Technique notes
Balkan kitchen
Balkan sataraš is an easy pepper, tomato and onion stew served warm, room temperature or with eggs.
Heat oil in a wide skillet and cook onions with a pinch of salt for 8 minutes.
Add sliced peppers and cook 10 minutes, stirring, until flexible but not collapsed.
Stir in garlic, tomatoes, paprika, remaining salt and pepper; simmer uncovered 10 minutes.
Cook 5 minutes more until glossy and concentrated. Fold in parsley and rest 10 minutes.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Sataraš turns peak-season peppers and tomatoes into a silky skillet between a stew and a relish. It is cooked across the Balkans, sometimes plain and sometimes finished with eggs.
Refrigerate the egg-free stew for up to 4 days or freeze for 3 months.
Serve with grilled meat, polenta or bread; for a main dish, fold in four beaten eggs near the end.
