Let’s talk about immunity boosting foods, especially those that are high in Vitamin C, as all of you know, it’s the best vitamin that enables immunity against cold and flu. Now most folks can easily have Citrus fruits like oranges, mandarins, lemons and so one. But for me (and other unique folks like me) these cold fruit get my sinus and throat inflamed. In fact on a rare occasion if I do catch a cold, the first thing my mom asks me, is if I had
mistakenly consumed an orange. But no stress, I have another ingredient high in Vitamin C and that’s BELL PEPPERS!!
Bell Peppers are low in calories and are loaded with good nutrition. They are excellent sources of vitamins A and C, potassium, folic acid and fiber. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C. And guess what? A cup of chopped red bell peppers contains nearly three times more vitamin C than an orange of 190 mg. Red peppers are also a great source of vitamin A, which promotes eye health.
So I decided to try something different with bell peppers, a dish that would entice the kids too! As you know most of my recipes are kid friendly and the kids get mighty excited with colourful food. The traditional name of this recipe is ‘Sataraš’, it’s the Balkan style of cooking eggs. The original recipe looks nothing like mine does, it’s more of a scramble with lots of bell peppers, onion and tomato (I skipped the tomato). When it comes to kids, they are super fussy, the look and presentation of the dish really matters to them. If they help out during the cooking process, they are most likely to eat it too. My recipe is adapted for the kids, but feel free to spice up yours with the addition of fresh chillies.
2 cloves garlic, thinly sliced
4 bell peppers of assorted colours
2 red chillies, finely chopped (optional)
3 tbsp olive oil
Himalayan Salt to taste
1 tsp freshly crushed pepper
3-4 free range eggs
½ tsp dry oregano
¼ cup chopped parsley
Slice up the onion long and thick, do the same with the bell peppers, cut them into long strips.
Heat a cast iron skillet with olive oil and add the onions n garlic, stir-fry until translucent. Add the bell peppers, mix in salt n pepper (or fresh red chillies) , stir fry, cover and cook for three minutes. Now uncover and stir fry again, make well like spaces in between for the eggs. Crack each egg in the empty space between the veggies, top with more salt n pepper and a sprinkle of dry oregano, then cover again for 2 minutes, cover for more time if u want firm yolks, but I prefer mine soft. Turn off the flame and sprinkle with parsley or coriander. I also prefer my bell peppers crunchy, a tad under cooked, by hey, you can adapt this as per your preference.
Serve this warm with pita bread or slices of sourdough bread for any easy dunk n scoop meal experience. Trust me, it’s finger licking good!
TIP- If you want the traditional ‘Sataraš’ experience, just finely chop the ingredients, along with one tomato and scramble the eggs.