I want to introduce you to the Bulgarian casserole-gyuvech. Gyuvech can be vegetable, meat, with sausages. In my version, gyuvech with homemade sausages, the Bulgarians call them-nadenitsa))) A very hearty, good-quality country dish. Flavorful and savory.
Lubricate the molds or pots with oil.
Cut the onion into half rings and spread out on the bottom of the mold. Salt, pepper and sprinkle with savory to taste.
Savory or chubritsa is one of the favorite spices in Bulgaria, it gives a Bulgarian taste and aroma to dishes.
My potatoes are hard varieties, so I peel them, cut them into slices and boil them for about 4-5 minutes. If the potatoes are cooked quickly, then skip this step.
Potatoes spread the second layer and also prisalivaem and sprinkle with spices.
Then the Bulgarian pepper is placed on the potatoes, cut into strips.
Then put the cheese.
The Bulgarians put it in a big block in the middle, but I like it when it is crumbled.
On the cheese, we spread the tomatoes in their juice, I have them for pizza and sauce.
Or you can finely chop fresh tomatoes.
We spread the sausages on the tomato sauce, also sprinkle with spices, but you need to be careful with salt, since the cheese is salty, and the sausages give salt.
Close the pots with lids or foil, if there are no lids.
Bake in the oven for 40-45 minutes at a temperature of 200-210 degrees.
We take out the pots, remove the foil or lids.
Break the egg into each pot and sprinkle with lightly hard cheese.
Bake for about 10 minutes, but without lids.