Scrambled Eggs (Bulgarian Mish Mash)

Scrambled eggs with cheese and peppers: this is more or less the concept of Mish Mash. A very easy and tasty dish, perfect for summer but also all year round, Mish Mash is a totally unpretentious comfort meal that you can make in several different ways. Read on to learn how to make this comfort dish in less than 30 minutes from scratch. As the name suggests it, this dish is a mixture of ingredients cooked in a pan. It is a primary vegetarian meal, even though variations with minced meat exist too. There are so many options that someone could write a whole cookbook just with Mish Mash recipes. Or rather, it is a dish that everyone makes their own way. This recipe is made in every family in Bulgaria. It is probably the second food after scrambled eggs that people make for dinner when they are out of options. This particular recipe is representing the "standard" way of cooking Mish Mash, however the variations are endless.

3 large bell peppers
1 onion
2 large tomatoes
1 cup cheese, crumbled (150 g)
4 large eggs
3 Tbsp. extra-virgin olive oil
sea salt
black pepper optional
parsley, freshly chopped

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.

Makes 2 servings.

Cook's Notes:

• 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.