Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capsicum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb Bulgarian White Cheese or Feta Cheese
- 50g/2oz Butter
- 2 Tomatoes, sliced
- 1 large Capsicum (sweet pepper), sliced
- 4 Eggs
- Black Pepper and Paprika to taste
Directions
Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a shallow ovenproof dish.
Cut the cheese into four slices and place into buttered dish. If you prefer, you can use individual earthenware bowls or ramekins.
Top the cheese with the tomato and pepper slices and dot with half the butter. Bake for 5 minutes only.
Remove from the oven and break the eggs over the top of the cheese. Dot with the remaining butter and sprinkle with pepper and paprika.
Return to the oven for a further 10 minutes or until the eggs are lightly set and a crust has formed. Serve immediately.
Category:Bulgarian Recipes
Category:Bulgarian Appetizers