Sirene po Shopski
Сирене по шопски·(sih-reh-neh poh shop-skee)
Mish-Mash & The 15-Minute Skillet
It’s the late-night comfort food of the Balkans, a bubbling, molten crock of salty sheep’s milk cheese, sweet tomatoes, and a perfectly runny egg. Usually baked in a traditional clay gyuveche, an everyday ramekin or small cast-iron skillet does the job just as well on a Tuesday night in Ohio. It's unapologetically rich, brutally simple, and demands nothing more than a good hunk of crusty bread to drag through the yolk.
Ingredients
- unsalted butter1 tbsp
- tomatoes2 med
- sheep's milk feta6 oz
- cubanelle pepper1 med
- dried summer savory1 tsp
- sweet paprika1/2 tsp
- eggs2 large
Method
- 01
Preheat the oven and prepare the baking vessels.
Preheat your oven to 400°F and heavily grease two small, oven-safe ramekins or cast-iron skillets with the softened butter.
- 02
Layer the vegetables and cheese.
Divide the diced tomatoes evenly between the dishes, lay the thick slabs of feta directly on top, and scatter the pepper rings over the cheese.
- 03
Season and bake the base.
Dust each portion with the summer savory and sweet paprika, then bake uncovered for 15 to 20 minutes until the tomatoes break down and the cheese softens.
- 04
Add the eggs.
Remove the dishes from the oven, create a small divot in the center of the molten cheese, and carefully crack one egg into each dish.
- 05
Finish the bake.
Return to the oven for 5 to 8 minutes, just until the egg whites are set but the yolks remain runny, then serve immediately.
Notes
Sourcing the right cheese makes or breaks the dish.
Seek out Bulgarian feta or a high-quality sheep's milk feta stored in brine; pre-crumbled cow's milk feta will dry out and turn chalky in the oven.
Summer savory is the defining flavor of Bulgaria.
Known locally as chubritsa, this herb is non-negotiable for true authenticity. If you absolutely cannot find it, a blend of dried oregano and thyme will get you close, but it won't be quite the same.