Ovcha Mogila pepper stew

Finely chop the onion. Heat the oil in a frying pan, add the onion and fry over medium heat for 2–3 minutes.

Sprinkle in the flour, then add the paprika a few seconds later. Pour in the water and stir. Once boiling, cover and cook for 10 minutes, until the onion is completely soft.

Add the chopped tomatoes and cook for 2–3 minutes. Cut the roasted peppers into pieces and add them to the tomatoes.

Cook for a few more minutes. Finely chop the garlic and add it to the stew. Pour in the vinegar.

Crumble in the cheese. After 1–2 minutes, gradually add the eggs one after another.

Cook for 1–2 minutes, stirring with a spoon, until the dish is ready.