Baked White Cheese with Tomato & Egg

40 min · Easy · Serves 1

560 kcal per serving · 25g protein

White brined cheese baked with tomatoes and sweet pepper in a small ovenproof pot, topped with an egg and a little parsley.

Ingredients

• 125 g Sirene (white brine cheese)
• Tomato × 1
• Bell pepper × ½
• Egg × 1
• 1 tbsp Sunflower oil
• 1 pinch Chili flakes
• 1 pinch Sugar (optional)
• 1 pinch Black pepper
• 2 sprigs Fresh parsley

Method

1. Heat the oven

   

   Heat the oven to 200°C.

2. Dice the tomato

   

   Dice the tomato and cut the pepper into thin strips, then toss both in a small clay pot or ovenproof dish with the oil, chili flakes and a pinch of sugar. No salt — the cheese brings plenty.

3. Bake the Sirene

   

   Lay thick slices of sirene over the vegetables and bake for 15–20 minutes, until the tomatoes are bubbling and the cheese has softened.

4. Crack in the Egg

   

   Make a hollow and crack the egg into it. Bake for another 8–12 minutes, until the white is completely set and the yolk is just firm; check rather than relying only on the time.

5. Rest and serve

   

   Rest for 5 minutes on a heatproof surface. Add a little chopped parsley and black pepper and serve in the baking dish; the softened cheese, vegetables and egg need no extra arrangement.

More to cook

• Roasted Pepper & Cheese Scramble40 min
• Chushki Burek (Fried Stuffed Peppers)85 min
• Shopska Salata12 min
• Roasted Red Pepper & Tomato Soup with Sirene65 min