to make marianne's bulgarian gubichetta
first wash your hands
tear up button mushrooms into small
pieces
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and put them into a bowl
push and pull apart a yellow pepper
remove the seeds and tear the pepper
into pieces
and add them to the bowl with the
mushrooms
take a jug of chopped tinned tomatoes
and add paprika
dried oregano
dry thyme
grind in four to five twists of black
pepper
and
mix it mix it mix it
carefully cut pasteurized feta cheese
into smaller pieces then crumble it up
with your hands
add the feta cheese to the peppers and
mushrooms
and
mix it mix it mix it again
next add some of your tomato mixture to
four small oven proof dishes with lids
or you can use one big oven proof dish
instead
these should be placed on baking paper
on a baking tray
now add some of the cheesy mixture to
each dish
keep adding the layers of tomato mixture
then the vegetable and cheese mixture
until you've used everything up add a
final layer of the tomato mixture then
crack an egg into a mug
check for shell and carefully pour it
over your tomatoes and vegetables
do the same with the rest of your eggs
and don't forget to wipe your hands
after touching raw egg
place a lid onto each dish and ask a
grown-up to put them into the oven for
you
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when the guvachetta has cooked and
slightly cooled it's ready to eat the
egg will have cooked beautifully over
the tomato sauce cheese and vegetables
please make sure that no one eating this
is allergic to any of the ingredients in
the recipe
this is a my world kitchen amber recipe
to be eaten occasionally