Sirene po-Shopski
Brynza and egg provide protein and make this hot appetizer more satisfying than ordinary baked cheese. Tomato and roasted pepper add juiciness and a little sweetness without any flour base. It is especially practical when you want a quick warm dish for one or two people or a small table.
Prepare the brynza (250 g), tomato (120 g), and bell pepper (120 g). Slice the tomato into rounds or small pieces, cut the bell pepper (120 g) into strips, and keep the egg (50 g) aside for the second baking stage.
Place the brynza (250 g) into a clay pot or a small baking dish. Add the tomato (120 g), bell pepper (120 g), butter (10 g), black pepper (2 g), and chili (1 g) on top, then bake for 12 minutes at 200°C.
Carefully crack the egg (50 g) over the top, trying not to break the yolk too much. Return the dish to the oven and bake for another 6-8 minutes, until the white sets and the cheese becomes very soft.
Serve the sirene po-Shopski hot right away, directly in the dish or pot. It is best eaten immediately while the cheese stays melting and juicy.
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