Mish Mash (Bulgarian Peppers, Tomatoes and Eggs)

Close-up of Bulgarian mish mash showing soft eggs, green peppers and crumbled feta

Mish Mash (Bulgarian Peppers, Tomatoes and Eggs)

A one-pan Bulgarian mish mash with peppers and peeled tomatoes cooked down until thick, finished with eggs and feta. High protein, ready in about 30 minutes.

Prep Time10

Cook Time20

Course: Breakfast, dinner

Cuisine: bulgarian

Keyword: eggs, mish mash

Servings:

Ingredients

1 tbsp vegetable oil
1 small onion diced
6 green peppers chopped
3 large tomatoes
1/2 tsp salt
1/4 tsp sugar
1/4 tsp black pepper
6 large eggs beaten
5 oz feta crumbled
2 tbsp parsley chopped, for topping

US Customary - Metric

Instructions

Score an X on the bottom of the tomatoes and drop into boiling water for 30 seconds. Peel off the skins and chop.
Heat the oil in a large skillet over medium heat. Cook the onion, stirring, until soft and translucent.
Add the chopped peppers and cook until softened.
Stir in the tomatoes, salt, sugar, and black pepper. Cook until the liquid has disappeared.
Pour the beaten eggs over the vegetables and cook a few minutes, stirring gently, until softly set.
Stir in the feta, top with parsley, and serve with toasted bread.

Notes

Peel the tomatoes — the skins curl up and stay chewy if you leave them on.
Jarred or homemade tomato sauce can be used instead.
Green peppers are what I use; red peppers, roasted peppers, or canned red peppers all work.
Onion can be skipped.
Store in an airtight container in the fridge up to 3 days.

Nutrition