John Myers
Ingredients for 4 servings:
- 1 large onion(s)
- 80 g butter
- 2 small bell peppers (spice)
- 250 g tomatoes
- 8 eggs
- 1 pinch of salt
- 1 tsp parsley, chopped
- 100 g sheep’s cheese
- 1 tsp, heaped savory
- 250 g bell pepper(s)
- 3 tbsp oil (sunflower)
- 3 tbsp white wine vinegar
- 4 garlic cloves
Instructions
Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 45 minutes
Delicious Bulgarian appetizer, can also be served as a main course!
Roast the peppers (preferably the day before) on all sides in the grill until the skin is blackened. Place in a plastic bag and let cook for another hour. Peel off the skin, deseed and marinate with the chopped garlic, vinegar and oil. Roughly chop the onion and let it soften in the butter, then add the roasted, finely sliced peppers and the marinade. Deseed and finely chop the paprika and add it too. Sauté for 10 minutes, stirring constantly. Add the savory. Now add the quartered, skinned tomatoes. Sauté everything together for another 5 minutes. Meanwhile, mix the eggs with the salt, chopped parsley and crumbled feta cheese, then add to the vegetable mixture, mix thoroughly and wait until the eggs are set. Add freshly ground green pepper, if desired.
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