Ingredients
Method
- Prepare the vegetables: Wash all vegetables thoroughly. Dice the onion finely. Slice the peppers into thin strips or small chunks, removing seeds and membranes. Chop the tomatoes into medium pieces. If using garlic, mince it finely. Set everything aside.
- Cook the peppers and onion: Heat 2-3 tablespoons of oil in a wide, deep skillet or cast iron pan over medium heat. Add the diced onion and cook for 2-3 minutes until it starts to soften and become translucent. Add the sliced peppers and cook for 8-10 minutes, stirring occasionally, until they're tender and slightly caramelized. If using garlic, add it in the last minute of cooking the peppers.
- Add tomatoes: Add the chopped tomatoes to the pan with the peppers and onions. Season with salt and black pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices, creating a chunky sauce. The mixture should be slightly wet but not swimming in liquid. If there's too much liquid, let it cook a bit longer to evaporate.
- Add eggs and cheese: Reduce the heat to low. Crack the eggs directly into the pan over the vegetable mixture. Using a wooden spoon or spatula, gently stir to scramble the eggs into the vegetables. Don't overmix—you want soft, creamy curds distributed throughout the vegetables, not a uniform scramble. When the eggs are about 80% cooked (still slightly wet and glossy), crumble the white cheese over the top. Stir gently once or twice to distribute the cheese.
- Final texture and serving: Remove from heat when the eggs are just set but still slightly creamy. They'll continue cooking from residual heat. Garnish with fresh chopped parsley and chili flakes if desired. Serve immediately while hot, straight from the pan for authentic Bulgarian style, with crusty bread on the side.
Notes
Cheese substitute: If you can't find Bulgarian sirene, feta cheese is the closest substitute. Greek feta works beautifully.
Pepper variety: Traditional Mish Mash uses green peppers, but you can mix red, yellow, or orange for a sweeter, more colorful dish.
Egg texture: The secret to creamy (not rubbery) eggs is low heat and removing from heat while eggs are still slightly underdone.
Pan size: Use a 10-12 inch wide skillet for 4-6 eggs to ensure even cooking.
Make ahead: Best served fresh, but you can prep vegetables the night before.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat.
Scaling: This recipe easily doubles. Use a larger pan (12-14 inch) for bigger batches.
Traditional serving: In Bulgaria, Mish Mash is often served family-style, straight from the pan at the center of the table.