Roasted Pepper & Cheese Scramble
520 kcal per serving · 24g protein
Bulgaria's summer scramble: smoky roasted peppers and tomatoes cooked down in a pan, then eggs stirred straight through with crumbled sirene until soft and creamy. Unlike shakshuka, the eggs aren't poached in the sauce — they're scrambled into it, so every bite is mixed together. Eat it warm with bread, ideally in August when peppers and tomatoes actually taste of something.
Open in Mixit →Ingredients
- Eggs × 2
- 70 g Sirene (white brine cheese)
- Red bell pepper × 1
- Tomato × 1
- Onion, finely chopped × 1
- 1 tbsp Sunflower oil
- 2 sprig Fresh parsley
- 1 pinch Black pepper
- 1 pinch Chubritsa (optional)
Method
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Roast the Pepper
Roast the pepper: put it whole on a tray under the oven's top heat on max, turning it every few minutes, until the skin is blackened and blistered on all sides — about 12 minutes.
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Move the hot pepper
Move the hot pepper to a bowl and cover it with a plate for 10 minutes — the trapped steam loosens the skin.
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Dice the tomato
Meanwhile, dice the tomato and finely chop the onion.
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Then peel the skin off
Then peel the skin off with your fingers, pull out the stem and seeds, and tear the flesh into strips.
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Heat the oil
Heat the oil in a frying pan over medium heat and fry the onion for 3 minutes until soft and see-through.
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Add the pepper strips
Add the pepper strips and tomato and cook for 5–7 minutes, until the juices have mostly cooked away and the mix looks thick, not watery.
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Crumble in Sirene
Crumble in the sirene (and the chubritsa, if using) and stir for a minute until the cheese starts melting into creamy white pockets.
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Beat the eggs
Beat the eggs, turn the heat to low and pour them in.
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Stir
Stir gently until they are softly set — glossy and just holding together, not dry.
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Take the pan off
Take the pan off the heat straight away; the eggs keep cooking in the hot pan.
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Plate & Serve
Spoon onto a plate, top with parsley and black pepper, and serve with a chunk of crusty bread.