Mish-mash
This Bulgarian mish-mash combines sweet peppers and juicy tomatoes with eggs and salty bryndza cheese in a tender homestyle dish.
Ingredients
- bell pepper2 pcs
- tomato3 pcs
- eggs4 pcs
- Bulgarian brine cheese180 g
- onion1 pcs
- oil2 tbsp
- salt1 to taste
- black pepper1 to taste
- parsley1 stalk
Instructions
Peel the onion and finely chop it. Remove the seeds from the bell pepper and cut it into small pieces, and dice the tomatoes.
Heat the oil in a deep skillet over medium heat and sauté the onion for 2–3 minutes until softened.
Add the bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
Add the tomatoes, stir, and cook uncovered for 8–10 minutes, until their juice has mostly evaporated and the vegetable base has thickened.
Beat the eggs with a fork in a bowl and pour them over the vegetables. Immediately add the crumbled bryndza and gently stir with a spatula.
Season with salt and black pepper to taste and cook for another 3–4 minutes, until the eggs are set but still soft and moist.
Remove the skillet from the heat, sprinkle the mish-mash with finely chopped parsley, and serve hot.
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