Bulgarian Mish-Mash Egg and Pepper Skillet

Ingredients

• 4 large eggs
• 2 bell peppers, diced
• 2 ripe tomatoes, diced
• 3 oz feta cheese, crumbled
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oil or butter in a wide skillet over medium heat and cook the onion with a pinch of salt for 4 minutes, until soft.
2. Add the diced peppers and cook for 6 to 8 minutes, stirring occasionally, until they are soft and starting to brown at the edges. Add the garlic for the last 30 seconds.
3. Add the tomatoes and cook for 5 to 6 minutes, until they have broken down and the pan looks jammy rather than watery. Cooking off this liquid now is what stops the eggs from turning soupy.
4. Season the vegetables with salt and pepper and lower the heat.
5. Beat the eggs lightly with a fork, just until the yolks and whites are combined but still streaky, and pour them over the vegetables.
6. Stir slowly with a spatula for 2 to 3 minutes, dragging the setting egg into folds, until it is softly set but still moist. Take the pan off the heat while it looks slightly underdone; it keeps cooking in the hot pan.
7. Scatter the feta and parsley over the top, cover for 1 minute so the cheese softens, and serve straight from the skillet with the fresh herbs and lemon wedges.

Allergen note: Contains dairy and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.