Ovcha Mogila pepper stew
by Иван Звездев
Dish type: Main courses
Preparation time: 20 min
4 Servings
1 onion
4 tbsp oil
1 tbsp flour
1 tsp sweet paprika
500 ml water
A pinch of salt
400 g canned tomatoes
1/2 kg roasted peppers
3–4 garlic cloves
300 g Bulgarian brined white cheese (sirene)
6 eggs
1 tbsp vinegar
Preparation
1. Finely chop the onion. Heat the oil in a frying pan, add the onion and fry over medium heat for 2–3 minutes.
2. 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.
3. Add the chopped tomatoes and cook for 2–3 minutes. Cut the roasted peppers into pieces and add them to the tomatoes.
4. Cook for a few more minutes. Finely chop the garlic and add it to the stew. Pour in the vinegar.
5. Crumble in the cheese. After 1–2 minutes, gradually add the eggs one after another.
6. Cook for 1–2 minutes, stirring with a spoon, until the dish is ready.
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