Patakenjac

Patakenjac is a simple but extremely tasty dish that is often prepared in the summer months when tomatoes and peppers give their full flavor. The base is made of fresh tomatoes, peppers and onions, which are slowly sautéed in olive oil until they soften and turn into a fragrant sauce. First, the peppers are cut into strips and the onions are cut into thin slices, then they are placed together in a pan with a little olive oil. They are sautéed over low heat for about ten minutes, until the onions become glassy and the peppers are soft. Then, tomatoes cut into quarters are added, salt and pepper are added, and everything is continued to sauté until the tomatoes completely disintegrate and create a thick sauce. At that point, small indentations are made in the vegetables and eggs are dropped into them, so that the whites remain collected and the yolks are juicy. The pan is covered and the dish is left to bake for another ten minutes, until the eggs are cooked. Finally, patakenjac is sprinkled with fresh parsley or basil, and is best served with a piece of warm, crusty bread to soak up the rich sauce. It is a dish that combines vegetables and eggs with simplicity into a perfect meal for any time of day.