Sirene po Shopski

If the sirene is very salty, soak it in cold water for 1 hour, then pat it dry well. Slice the tomatoes into rounds, cut the sweet green pepper into rings, and leave the hot pepper whole.

Place 10 g of butter in the bottom of each of two small clay pots. In each pot, layer half the tomatoes, sweet pepper, and sirene cut into large chunks.

Sprinkle each portion with half the savory (chubritsa) and top with one hot pepper. Cover the pots with lids.

Place the covered pots in a cold oven, set to 200°C, and bake for 20 minutes; starting from cold protects the clay pots from cracking.

Carefully remove the lids, crack one egg into each pot, and return them to the oven uncovered for another 7 minutes, so the white sets while the yolk stays soft.

Let the sirene po shopski rest for 5 minutes in the hot pot and serve immediately with the hot pepper.