A quick summer skillet dish of diced peppers, ripe tomatoes, and white cheese scrambled with eggs until just set. A vibrant, colorful Bulgarian breakfast or light meal.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: hot skillet
Garnishes: fresh parsley, black pepper
Accompaniments: crusty bread, fresh tomatoes
Instructions
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1
Melt butter in a skillet over medium heat. Add diced roasted peppers and cook for 2 minutes until heated through.
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2
Add diced tomatoes and cook for another 2-3 minutes until they soften and release their juices.
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3
Crumble sirene cheese over the vegetables and stir to begin melting.
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4
Beat eggs lightly and pour over the pepper-tomato-cheese mixture. Stir gently with a wooden spoon, folding rather than scrambling.
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5
Cook until the eggs are just set but still creamy and moist, about 2 minutes. Remove from heat immediately as residual heat will continue cooking.
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6
Season with pepper, garnish with fresh parsley, and serve immediately from the skillet with crusty bread.
Did You Know?
The name mish-mash means "hodgepodge" in Bulgarian, reflecting the dish's cheerful everything-in-the-pan philosophy.
Chef's Notes
Equipment Tips
- skillet
- knife
- cutting board
Garnishing
fresh parsley, black pepper
Accompaniments
crusty bread, fresh tomatoes
The Story Behind Миш-маш
Mish-mash exemplifies Bulgarian home cooking at its most spontaneous: a quick combination of whatever summer vegetables and cheese are on hand, bound together with eggs. The dish became codified during the 20th century as a restaurant menu item but retains its improvisational spirit. Every Bulgarian household has its own version, with some adding hot peppers or fresh herbs.
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