Summer vegetarian dish in an earthenware pot

Summer is the finest season of all. Most people generally prefer light dished in summer. Let me offer you a lovely dish to enrich your collection of summer options. The crucial part of the preparations is the earthenware pot, which gives the dish a nice taste of nature.

Here’s what you need:

  • 2 pounds (1 kg) red or green peppers
  • 3-4 onions
  • 1.5 pound (750 g) oil
  • 1.5 pound (750 g) tomatoes
  • 8 oz (250 g) cheese
  • parsley
  • 4-5 eggs
  • 2 cups of yogurt
  • red pepper
  • salt

Wash the peppers and the onions and slice them. Stew the onion in oil and add the peppers a little bit later to let them stay fresher. Slice the tomatoes too and place them into the pan together with the grated cheese, finely chopped parsley and some ground red pepper.

Put the lid on and wait for the dish to cook mostly in its own sauce. Stir once in a while until some of the water has evaporated but there’s enough left. Place the mix in the earthenware pot and put it into the oven for 20 min. Make sure that the oven is not too hot to prevent the pot from cracking.

When the dish is almost ready, pour on the eggs blended with 2 cups of yogurt and a pinch of salt. Put the dish back into the oven and bake it at high temerature until it gets red in color. Sprinkle some more parsley and serve in clay bowls when still hot.

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