Gyuveche

• 份量: 1 serving
• 活動時間: 15 minutes
• 總時間: 55 minutes

食材

Smoked pork, chopped (ham steaks or Canadian bacon could work too)

Good cured sausage, chopped (like the dry salami type from the Russian grocery store)

1 clove garlic, minced

1 scallion, white and green, chopped

2-3 T diced tomatoes, plus some of the juice (use the 14-oz can)

2-3 T lyutenitsa (red pepper spread, see recipe below) – you can skip this or substitute with 1 tbsp of tomato paste

1 Italian bell pepper, chopped (or sliced peppers in a jar)

2-3 small fingerling potatoes, chopped into 1-cm cubes

Vegetables: carrots and zucchini go well, small dice

1 jalepeno

2oz. Bulgarian or feta cheese

1 egg

Olive oil

Kosher salt

Freshly ground black pepper

Chubritsa

Sprinkle of habanero pepper flakes

步驟

Lay the chopped potatoes on the bottoms of one individual ceramic or pyrex dish with lids (if you have gyuvecheta ceramic dishes, that is best). Drizzle a little olive oil in each, and sprinkle a pinch of kosher salt on top of the potatoes. Layer the meats, garlic, scallions, tomatoes, peppers, and vegetables. Add the lyutenitsa and sprinkle of habanero and stir. Stick the jalepeno in the mix. Layer the feta cheese evenly on top. Sprinkle chubritsa and pepper over the cheese. Needless to say, you can use as much or as little of each ingredient as you want, and you can add them in any order that you like.

Turn the oven on to 400ºF. (Depending on your ceramic dishes (i.e. if you are using gyuvecheta), you may need to put them in the oven while it’s still cold.) Once the oven gets fully heated, bake covered for 40 minutes. After 40 min are up, turn the oven off. Take the gyuveche out, uncover, make a little well into the mixture, and crack an egg into it. Cover and put back into the oven for 5 min. The egg should be cooked by then, with the yolk still runny.

營養

• 卡路里: 192 kcal
• 總脂肪: 14 g
• 飽和脂肪: 5 g
• 反式脂肪: 1 g
• 膽固醇: 122 mg
• 鈉: 82 mg
• 總碳水化合物: 4 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 13 g