Entree: Bulgaria – Northern Culinary Region – Миш-маш ➤ Mish-mash (Warm scrambled egg and roasted vegetable skillet with Bulgarian white cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 40 min

Ingredients

- 3 medium red bell peppers, roasted, peeled and sliced — about 18 oz (510 g) total
- 2 tbsp (30 ml) sunflower oil or olive oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 2 medium tomatoes, peeled and chopped — about 10 oz (280 g)
- 6 large eggs, approx. 330 g total
- 8 oz (225 g) Bulgarian sirene (white brine cheese), crumbled
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 g) sweet paprika (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) butter (optional, for finishing)

Instructions

1. If not already roasted, char peppers under a broiler or over a gas flame until blackened, then place in a covered bowl to steam 10 minutes. Peel, seed and slice the peppers.
2. In a large skillet, heat the oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
3. Add the chopped tomatoes and cook until they break down and release juices, about 5 minutes. Stir in the roasted pepper slices and paprika, season with salt and pepper.
4. Beat the eggs lightly in a bowl and pour over the vegetables in the skillet. Reduce heat to medium-low and let eggs set around the edges, then gently stir or fold so curds form but remain soft.
5. When eggs are almost set but still creamy, sprinkle the crumbled sirene over the top and fold gently to combine. Remove from heat just before fully firm to keep a moist texture.
6. Stir in butter if using, sprinkle with chopped parsley, adjust seasoning, and serve warm with crusty bread.