Ingredients
Vegetables
- 6 green peppers, chopped
- 3 large tomatoes
- 1 small onion, diced
- 2 tbsp parsley, chopped (for topping)
Other Ingredients
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp sugar
- 1/4 tsp black pepper
- 6 large eggs, beaten
- 5 oz feta, crumbled
Instructions
- Prepare tomatoes: Score an X on the bottom of each tomato and drop them into boiling water for 30 seconds. Remove, peel off the skins, and chop the tomatoes into bite-sized pieces.
- Sauté onion: Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
- Cook peppers: Add the chopped green peppers to the skillet and sauté until they are softened but still retain slight crunch, approximately 5-7 minutes.
- Add tomatoes and seasonings: Stir in the chopped tomatoes, salt, sugar, and black pepper. Continue cooking the mixture until the liquid has mostly evaporated, about 8-10 minutes, allowing the flavors to meld.
- Cook eggs: Pour the beaten eggs over the vegetable mixture in the skillet. Gently stir occasionally, cooking for a few minutes until the eggs are softly set but still creamy.
- Finish with feta and parsley: Fold in the crumbled feta cheese, sprinkle with chopped parsley on top, and remove from heat. Serve immediately, ideally with toasted bread.
Notes
- Be careful not to overcook the eggs; they should be softly set for the best texture.
- To speed up peeling, the tomatoes can be shocked in ice water immediately after boiling.
- Use fresh, ripe tomatoes for the best flavor.
- Vegetable oil can be substituted with olive oil for a richer taste.
- Serve with crusty toasted bread to soak up the delicious juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Bulgarian
- Diet: Vegetarian
