Today’s recipe is for a Bulgarian dish called Mish-Mash or Hotch-Potch Eggs.
Excellent for breakfast, lunch and why not dinner too?
1 large bell pepper – any color
2 large tomatoes – soft
8 oz feta
1/ 2 onion
3 large cloves garlic
1/2 cup parsley
4 tbsp sunflower oil
Chopped the peppers and onion and sautéed in sunflower oil for a few minutes until peppers are slightly golden and the onion is getting crispy
While you sauteé the peppers and onion, grate the tomatoes. I remove the skin. If you don’t mind the skin, use a food processor.
Add the tomatoes and garlic into the pan and let it fry for 15-20 minutes on high heat until the water from tomatoes evaporates
Add your eggs in a deep jar with cold water to make sure they are still fresh:
– If the egg sinks on the bottom and lays one side it’s very fresh.
– If it floats vertically and tilts halfway, it’s not very fresh , but still good to eat.
– If it floats, chuck it in the trash bin.
I made this recipe yesterday and I didn’t check my eggs. My husband bought a fresh box of organic eggs and when I started to break the eggs, the second one was off and I had to trash the whole pan?. I had to start from the beginning. So check your eggs!
Break your eggs and stir them slowly to mix all the ingredients.
It takes just a few minutes for the eggs to cook in the already hot tomato sauce.
Add the feta and parsley on top and serve with toast.
Here I have it with crispy bacon, but if you are not a meat eater, the dish itself is to die for.