Ghiveci, Romanian vegetable stew

Name: Ghiveci, Romanian vegetable stew
Ingredients: 1 medium onion (150 g); 15 ml oil; 2 medium tomatoes (240 g); 2 medium peppers (300 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 egg

Salad - Ghiveci, Romanian vegetable stew by Bogdana J. - Recipia

Ghiveci, a Romanian vegetable stew, softens in the pan, and the egg binds it into a tender dish with the vegetables still in pieces. The onion, tomatoes and peppers cook slowly until soft, while the egg sets among them and keeps the mixture tender, with visible chunks. In summer, it’s my favorite dish; I eat it with bread. Prep: 10 minutes. Cook: 18 minutes. Total time: 28 minutes. Serves: 2. About 195 kcal and 7 g of protein per serving.

Ingredients

1 medium onion (150 g)
15 ml oil
2 medium tomatoes (240 g)
2 medium peppers (300 g)
1 teaspoon salt
1/2 teaspoon ground pepper
1 egg

Preparation

1. Chop the onion. Peel the tomatoes and clean the peppers, then dice or slice them. 2. Heat the oil in a frying pan and cook the onion for 5 minutes, until translucent. 3. Add the tomatoes and peppers, season with salt and pepper, and cook for 10 minutes. The vegetables should be slightly softened. 4. Beat the egg, pour it over the vegetables and stir. Leave the pan over low heat for another 3 minutes, until the egg sets.

Notes

You can serve it with fresh bread, especially if the vegetables have released juices in the pan. For a more filling version, add a little ham or sausage; egg is the dish’s allergen. Kept in a sealed container, it will keep in the fridge for up to 3 days, and reheat it over low heat. When I cook for four, I double the quantities and use a wide pan so the vegetables aren’t crowded. Very ripe tomatoes are easy to peel and taste less sour than firm, pale ones. If you cut the peppers thicker, they may need another 2-3 minutes; if the tomatoes release a lot of juice, leave the pan uncovered until some of it evaporates.