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Vegetarian, European

Sirene po shopski (baked feta with tomatoes, peppers, and egg)

Sirene po shopski is a Bulgarian dish for 4 people, ready in 30 minutes, very easy to make, for about €2.40 per person. It's brined cheese baked in individual ramekins with tomatoes and peppers, then topped with an egg that cooks right in the dish's own heat. The trick is cracking the egg in at the very last moment so the yolk stays runny.

Tonight's quick, with a sirene po shopski, brined cheese baked in a ramekin with tomatoes, peppers, and a runny egg.

Sirene po shopski (baked feta with tomatoes, peppers, and egg)
Total time
30 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Sirene po shopski plays on contrast, the brined cheese melts into a salty cream while the vegetables release their sweet juices as they cook. The egg on top adds a runny texture that mixes into everything the moment you dip your bread in. It's a simple, almost raw dish where every ingredient keeps its own character while still working together in the ramekin.

This is the kind of weeknight dinner you make without overthinking it, since everything cooks in one ramekin per person and the oven does the work. Kids love cracking their own egg on top and dunking bread into it. Mon Chou suggests it once tomatoes and peppers are in season, for a meal that's light on prep but generous on flavor.

The ingredients

4 people

Dairy

  • Feta (or brined white cheese) 300 g
  • Eggs 4

Fruits and vegetables

  • Tomatoes 3
  • Bell peppers 2
  • Parsley 6 sprigs

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 6 slices

Allergens Lactose, Eggs, Gluten

The step by step recipe

  1. Dice the tomatoes and bell peppers.

    Seed the tomatoes to avoid too much excess water.

  2. Divide the vegetables among 4 oiled ramekins, with a thick slice of cheese on top of each.

    A thick piece of cheese melts better than crumbled cheese.

  3. Sprinkle with paprika and bake at 200°C. 15 min

    The vegetables should start to soften before the egg goes in.

  4. Crack one egg onto each ramekin and return to the oven. 6 min

    The white should be set, the yolk still runny.

  5. Sprinkle with parsley and serve with the bread.

    Season generously with pepper, you won't need salt.

Our tips to get it right

  • Pick a thick slice of feta rather than crumbled cheese, it holds its shape as it melts instead of scattering into the vegetables.
  • Drain the tomatoes well after dicing them, otherwise the bottom of the ramekin gets too watery and the egg slides around.
  • Really preheat the oven before baking, the ramekin needs to be hot so the egg cooks fast without turning rubbery.

The variations

  • Swap the feta for a Bulgarian brined white cheese if you can find one, it gets you closer to the original flavor.
  • Add sliced onions in with the vegetables for extra sweetness once baked.
  • For kids in a hurry, serve the baked vegetables and cheese without waiting for the egg, it's still good and much faster.

What to serve it with

  • Grilled country bread
  • Fresh cucumber salad
  • Plain yogurt on the side

Storage

The cooked vegetables and cheese keep for 2 days in the fridge in a sealed container, but skip storing the egg once it's cooked. Reheat gently in the oven and crack in a fresh egg right before serving.

Questions about this dish

Can you use a different cheese instead of feta?

Yes, a Bulgarian brined white cheese gets closer to the original taste, but good quality feta works well too. Avoid very soft cheeses, they turn watery in the oven.

Should the ramekins be oiled before filling them?

Yes, a little olive oil at the bottom keeps the vegetables from sticking during the 15 minute bake. It also makes serving easier afterward.

Can you prep the ramekins ahead of time?

You can dice the vegetables and assemble the ramekins with the cheese a few hours ahead, then keep them in the fridge. Bake right before serving and add the egg as directed.

How do you know when the egg is cooked right?

The white should be fully set and opaque, while the yolk stays glossy and still jiggles slightly. If you prefer a firmer yolk, leave it in for one more minute.

How long does it take to make a sirene po shopski?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a sirene po shopski?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sirene po shopski cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, gluten. Always check the labels of the products you buy.

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