ReceptnaptárGyuveche (Bulgarian clay pot bake with cheese, sausage and egg)
Gyuveche is a dish baked in a small clay pot in Bulgarian taverns: white cheese, meat, peppers, tomatoes and fresh herbs, topped with an egg. The pot gives the dish its name. The melted cheese and the juices of the vegetables make a rich sauce for dipping fresh bread into. It reaches the table hot and sizzling, with one pot to each serving.
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Ingredients
Method
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- Preheat the oven to 200 °C and dice everything.
- Layer the cheese, meat and vegetables in two small clay or ovenproof pots, sprinkling with herbs as you go; finish with cheese on top.
- Bake for about 20 minutes until the cheese melts.
- Crack an egg onto each and return to the oven for 5-10 minutes, depending on how set you like your eggs.
- Serve with fresh bread or toast.
Source: Wikibooks Cookbook – Gyuveche (Bulgarian Casserole) II (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use small clay or ovenproof pots, because the dish bakes in its own steam, and that is what keeps it juicy.
- The cheese is salty in itself, so do not salt the dish except after tasting, if needed.
- Crack the egg into the pot in the last few minutes, so that the yolk stays soft and makes a sauce for the bread.
Frequently asked questions
Can it be made without meat?
Yes, use extra mushrooms or aubergine instead. The cheese and egg still make it filling, and it remains a complete dish.
I have no clay pot. What can I use?
Any small ovenproof dish or cast-iron pan will do. It can also be made in one larger dish, in which case the baking time will be slightly longer.
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