Bulgarian Cheese Pot – Сирене по шопски в гювече
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Cuisine: Bulgarian
Ingredients
Double the ingredients for four pots.
- 1 large tomato or equivalent of smaller, cut into 1/2-inch slices
- salt to taste
- 1 bell pepper, roasted and chopped, red preferred
- 1/2 cup finely sliced green onions, plus more for garnish (four or five, white and green parts)
- 3 ounces Bulgarian feta, or the softest Feta you can find
- 2 teaspoons dried savory (sub marjoram or oregano)
- pinch of red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 4 ounces sliced charcuterie, such as Lukanka, a similar European-style dry-cured pressed sausage, or Summer Sausage
- 2 eggs
- 1 serrano pepper, split the long way
- Pinch fine paprika, Hungarian or Spanish, smoked is nice
- Thinly sliced green onion and finely chopped parsley for garnish
- bread for serving
Instructions
Preheat the oven to 420 degrees F. See note from Teodora, below in comments. If you have an actual Thracian clay pot, make certain it can go in a preheated oven. If not, you’ll want to heat your pot as the oven heats. Just be careful when removing to add the ingredients that you are not placing it on a moist surface which could cause shattering. You may need a slightly shorter cooking time.
Cover the bottom of the clay pot with the tomatoes. Lightly salt. Cover the tomatoes with the bell peppers. Add the scallions, then lightly salt again, then the feta, then the savory and red pepper flakes. Drizzle with the oil. Cover the lid of the pot and bake about 25 minutes.
Remove the pot from the oven and add the charcuterie. Press down in the center and crack the eggs on top of the charcuterie. Place the serrano pepper on top. Cover again and bake until the eggs are soft cooked, about 3 minutes. Remove the pot from the oven and sprinkle with paprika. Garnish with green onion and parsley.
Serve with bread.