Sirene po Shopski
Сирене по шопски·(see-reh-neh poh shop-skee)
Mish-Mash & The 15-Minute Skillet
If you grew up in a Bulgarian household, the sight of a lid-covered clay gyuveche hitting the table means ultimate comfort. It is the ultimate expression of Shopi ingenuity, taking the absolute basics—tomatoes, white cheese, butter, and an egg—and turning them into a bubbling, savory masterpiece. Traditionally, this is baked in a cold oven for forty minutes to keep the clay from cracking. But Grandma was nothing if not practical. For a weeknight, you can achieve that exact same bubbling, earthy magic in a small cast-iron skillet in under fifteen minutes. The true secret here isn’t the pot—it’s the chubritza dusted over the top, releasing the unmistakable smell of the homeland.
Before you start
Peel the tomatoes.
Briefly submerge the whole tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to easily slip off their skins before slicing.
Ingredients
- unsalted butter1 tbsp
- ripe tomatoes2 large
- Bulgarian Sirene cheese or sheep's milk feta6 oz
- roasted red pepper1 med
- jalapeño or serrano pepper1 med
- eggs2 large
- dried chubritza (summer savory)1 tsp
- sweet paprika1/2 tsp
- fresh parsley1 tbsp
Method
- 01
Build the foundation in a cold pan.
Smear the unsalted butter generously across the bottom of a small, cold cast-iron skillet, then arrange an overlapping layer of sliced tomatoes directly on top and sprinkle with half of the chubritza.
- 02
Layer the cheese and peppers.
Lay the thick slabs of Sirene or feta over the tomatoes, scatter the roasted red pepper strips over the cheese, and finish with any remaining tomatoes.
- 03
Heat until bubbling.
Place the skillet over medium heat and let it warm undisturbed for 3 to 4 minutes until you hear the butter vigorously sizzling and the tomatoes begin to release their juices.
- 04
Drop the eggs.
Once the tomato broth is bubbling around the edges, use the back of a spoon to make two small indentations in the top layer and crack one egg into each, then nestle the whole hot pepper into the side of the pan.
- 05
Steam-bake the dish.
Dust the eggs with the sweet paprika and the remaining chubritza, immediately cover with a tight-fitting lid, and reduce the heat to medium-low to steam for 5 to 8 minutes until the egg whites are opaque and set but the yolks remain runny.
- 06
Garnish and serve immediately.
Remove the skillet from the heat, scatter with a heavy shower of fresh parsley, and serve directly from the pan with a crusty loaf of bread to soak up the resulting tomato-butter-cheese broth.
Notes
Buy your feta in brine.
Do not use pre-crumbled, dry feta. You need a high-quality sheep's milk feta preserved in brine so it softens and melts properly into the tomato juices.
Faking the chubritza.
If you absolutely cannot find dried summer savory, substitute 3/4 tsp dried thyme mixed with 1/4 tsp dried mint to replicate that specific, earthy resonance.
Out of season tomatoes.
If fresh tomatoes are pale and out of season, substitute 1 cup of high-quality halved cherry tomatoes to ensure enough liquid is released into the pan.