Bulgarian Scrambled Eggs
Description
Suitable for both holidays and everyday meals. The Bulgarian-style scrambled eggs recipe stands out for its special prep, so you’re unlikely to pull this dish off “in a hurry”: 1. Wash and dry the peppers. Carefully remove the stem and seeds (without cutting the pepper open), then rinse again. Pan-fry on a dry skillet over high heat. You can do this directly over the gas flame. Peel the skin from the cooked peppers and let them cool slightly. Then cut into small pieces. 2. Wash the tomatoes and score them lightly. Place them in a deep bowl and pour boiling water over them. After a few minutes, drain the boiling water and pour cold water over them. The skins should now peel off easily. Cut the tomatoes into medium pieces. 3. Peel the onion and slice into half-rings. Put it in the skillet and fry in butter until golden. 4. Add the peppers and tomatoes to the fried onion. Braise over low heat for 5–7 minutes. 5. Crumble the feta slightly and add it to the skillet. 6. Chop the parsley. Add half to the skillet; reserve the other half for serving. 7. Crack the eggs into a separate bowl and lightly beat with a fork. If the feta isn’t very salty, season the eggs lightly with salt. 8. Pour the eggs into the skillet and cook until set. 9. A few minutes before serving, sprinkle with a little more feta and parsley. Bulgarian-style scrambled eggs can be served at home right in the skillet. Serve as an appetizer at the table.