Satarash

Ingredients for 3 servings:

• 600 g pork fillet(s)
• 1 tbsp flour
• 2 m.-sized onion(s)
• 2 cloves garlic
• 3 small bell peppers, one each red, yellow and green
• 3 tomatoes
• 1 m.-large Pepper, hot, red
• 150 g carrot(s), diced
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• 4 eggs
• 1 shot of red wine
• Salt and pepper, black
• Oil, for frying
• Broth (instant powder)
• Water
• some basil, fresh, dried or frozen

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with lots of vegetables, meat and eggs – tastes like vacation

Cut the pork fillet into small cubes or strips, coat in flour, and fry in oil. Then add the finely chopped garlic cloves and the sliced ​​onions. Add a little salt and stock, and simmer over low heat for about 20 minutes. In the meantime, clean the bell peppers and chili peppers, cut the bell peppers into strips, and the chili peppers into small cubes (remove the seeds from the chili peppers). Dice the tomatoes, too. Add the tomatoes, chili peppers, and diced carrots to the meat mixture, add the red wine, spices, and finely chopped basil leaves, and cook for another 10 minutes. Then add the bell pepper strips to the pot. Cook for about 5 minutes more, seasoning if desired. Whisk the four eggs together and season with salt and pepper. Pour the egg mixture into the pot and let it set. Stir gently occasionally while it sets to ensure the egg mixture is evenly distributed. We serve it with rice. I used to love eating this dish at the Yugoslavian restaurant. The spiciness depends on the type of pepper and the amount of paprika used. We like it spicy, but if you don’t like it that much, you should season it carefully first. I usually use frozen diced carrots, but you can also use fresh ones, of course. You can also omit the bouillon powder or use homemade. My quantities are only guidelines.