Bulgarian · Breakfast
Soft eggs, roasted peppers, tomato and salty white cheese.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Mish mash is a Bulgarian skillet of peppers, tomatoes, eggs and salty white cheese. The vegetables should be concentrated rather than watery so the eggs stay tender and the cheese remains distinct.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
A Bulgarian soft scramble of peppers, tomatoes and eggs, commonly with sirene/white brined cheese and often onion and parsley.
Declared allergens: egg, milk
Cook egg mixture to 160°F/71°C; refrigerate within 2 hours, use within 3–4 days and reheat leftovers to 165°F/74°C.
Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.
Daniela is credited with preparing and publishing an independent version of this dish in Mish Mash for Taco and Tiramisu.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Bulgarian mish-mash varies in pepper treatment and optional onion, garlic and parsley, and the source measurements were not matched to Gastromica.
Bulgarian kitchen
Bulgarian mish mash combines soft eggs, roasted peppers, tomato and sirene-style cheese in a quick skillet meal.
Heat oil in a wide skillet and cook onion over medium heat for 6–7 minutes.
Add peppers, tomatoes and paprika; cook 8–10 minutes until thick and no longer watery.
Beat eggs with pepper, reduce heat to low and fold them through the vegetables until softly set.
Remove from heat while glossy. Fold in most of the cheese and finish with the rest and parsley.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mish mash is a Bulgarian skillet of peppers, tomatoes, eggs and salty white cheese. The vegetables should be concentrated rather than watery so the eggs stay tender and the cheese remains distinct.
For best texture, eat immediately; refrigerate leftovers promptly and use within 1 day.
Serve immediately with warm bread and sliced cucumbers or tomatoes.
