It is traditionally made in a clay pot but you can use individual casserole dishes as well. The word guvech means “earthenware casserole” in Turkish and it was probably introduced in Bulgaria during the time they dominated the country. Although I couldn’t find out much about the origin of this casserole dish, one thing is certain: It’s delicious and healthy!
I would like to share with you my first recipe but there are many variations to this recipe.
Eggs & Feta Cheese Guvech
¾ cup of ham or salami, chopped or diced
2 tablespoons of fresh parsley, chopped
½ cup of fresh tomatoes, sliced
¼ cup of peperoncini peppers¼ cup of green onions, sliced
¾ cup of feta cheese, crumbled
12 kalamata olives, pitted
½ cup of roasted pepper, roughly chopped
1 teaspoon of olive oil
Ground paprika, to taste
Salt and pepper, to taste
Preheat the oven to 385F.
Divide the first 8 ingredients equally between two 8 inch casserole dishes. Crack two eggs on top of each casserole dish. Season with paprika, salt and pepper. Remember that the olives and the feta cheese may contain a higher amount of salt so you just need to sprinkle some salt on top of the eggs.
Loosely cover the casserole dishes with foil. Use a fork or toothpick to carefully make a few holes on the foil for part of the steam to escape during the cooking process.
Bake for about 20 minutes or until eggs are set.
P.S.: Just omit the meat to turn it into a great vegetarian casserole dish.