Bulgarian Baked Feta with Tomatoes and Eggs

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A beloved Bulgarian village dish, this baked cheese combines tangy brined sirene with ripe tomatoes, fresh eggs, and paprika for a bubbling, spoonable appetizer. Traditionally served in small clay pots, it is scooped up with crusty bread for a deeply comforting meal.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 30 gFat
• 16 gSaturated Fat
• 5 gCarbs
• 1 gFiber
• 3 gSugar
• 22 gProtein
• 860 mgSodium
• 260 mgPotassium
• 395 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Clay Pot Bake

• 400 g Bulgarian white cheese (sirene) or Greek feta, cut into 2 cm cubes
• 2 medium ripe tomatoes, finely diced (about 1 1/2 cups)
• 1 small red bell pepper, finely diced (optional)
• 4 large eggs, room temperature
• 2 tablespoons unsalted butter, cubed
• 1 teaspoon sweet paprika
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon freshly ground black pepper
• Pinch of red chili flakes (optional)

Directions

1. Preheat the oven to 400°F (200°C) and place four small heatproof clay pots (or one medium oven-safe dish) on a rimmed baking sheet.
2. Divide the diced tomatoes and bell pepper evenly among the pots, creating a layer at the bottom.
3. Add the cubed cheese on top of the tomatoes, then dot with the butter and dust evenly with paprika and black pepper.
4. Bake on the middle rack for 10 minutes, until the cheese softens and the tomatoes begin to release their juices.
5. Carefully remove from the oven and crack one egg over each pot, trying to keep the yolks intact.
6. Return to the oven and bake another 8 to 10 minutes, until the egg whites are fully set but the yolks remain slightly soft and glossy.
7. Sprinkle generously with chopped parsley and a pinch of chili flakes, then serve immediately while still sizzling in the pots, with plenty of crusty bread for scooping.

Cook’s Notes

• Bulgarian sirene is saltier than Greek feta, so taste a small piece first and briefly rinse if it seems very briny.
• If you do not own clay pots, a small cast-iron skillet or ramekins work beautifully and hold heat well.
• For a more traditional village flavor, stir 1 tablespoon of white wine or a splash of milk into the tomatoes before baking.
• Aim for just-set whites with runny yolks so the dish stays creamy; overbaking makes the eggs rubbery.
• Serve with roasted red peppers, sliced cucumber, and warm bread for a full Bulgarian meze spread.

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