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Mish Mash

Prep Time10 mins
Cook Time10 mins
Servings: 2 people


  • 3 large peppers (see notes)
  • 1 onion optional
  • 2 large tomatoes
  • 1 cup / 150 g crumbled cheese (see notes)
  • 4 large eggs
  • 3 tbsp olive oil (see notes)
  • salt to taste
  • black pepper optional
  • chopped parsley optional


  • Clean the onion and the peppers and chop them in small pieces.
  • Halve the tomatoes and grate the inside part, leaving the skin out.
  • In a bowl beat lightly the eggs and add the cheese. Season with salt and pepper (if necessary).
  • Heat the olive oil and cook the onion in it until translucent. Add the peppers and cook for few minutes. Add the grated tomatoes and mix very well. Cook until most of the liquid is evaporated.
  • Finally add the eggs mixed with the cheese. Cook until the eggs are done.
  • Serve immediately with bread. Optionally sprinkle fresh parsley on top.


  • Peppers: You can use any kind of large sweet peppers such as bell peppers. The colour is not important, even better if they are different. Alternatively in the winter you can use roasted peppers from a jar (commonly sold in Bulgaria).
  • Cheese: Traditionally for this recipe is used white Bulgarian cheese: sirene, which is similar to feta. You can use feta, cottage cheese or ricotta.
  • Oil: The most commonly used oil in Bulgaria is sunflower oil, however I prefer olive oil since it is much healthier and adds an additional flavour. Generally you can use any cooking oil you have.
  • Salt: sirene and feta are normally salty so if you use one of them, extra salt is not necessary.
  • Spices: Spices are not mandatory for this recipe. However different spices are used in some variations of the dish.