Gourmet mish-mash with smoked peppers and tomato concasse

Name: Gourmet mish-mash with smoked peppers and tomato concasse
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2
Cuisine: Bulgarian
Ingredients: 500 gr red and green peppers; 400 gr well-ripened tomatoes; 150 gr onion; 4 pcs fresh chicken eggs; 2 tbsp extra virgin olive oil; 2 pcs garlic cloves; 0.5 tsp fresh thyme; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 2 tbsp fresh parsley

🌍 Bulgarian
⏰ 60 min
👥 2
🔥 318 kcal

Ingredients

red and green peppers500 gr

well-ripened tomatoes400 gr

onion150 gr

fresh chicken eggs4 pcs

extra virgin olive oil2 tbsp

garlic cloves2 pcs

fresh thyme0.5 tsp

sea salt1 tsp

freshly ground black pepper0.5 tsp

fresh parsley2 tbsp

Method

Roast the peppers over high direct flame or under the broiler at 250°C until the skin is completely charred. Place them in a covered container for 10 minutes to steam, then peel them precisely, remove the seeds, and cut them into thin fine strips (julienne).
Blanch the tomatoes in boiling water for 30 seconds, shock them in an ice bath, and peel them. Cut them in half, remove the watery part with the seeds, and dice the meaty part into small cubes (concassé).
In a wide deep skillet, heat the olive oil over medium heat. Sauté the finely chopped onion with a pinch of salt for about 10-12 minutes, until it slowly caramelizes and acquires a deep amber color. Add the pressed garlic cloves and fresh thyme for the last 60 seconds.
Add the tomato concassé to the onion and cook over medium heat for about 8-10 minutes, until the liquid evaporates and the sauce thickens into a smooth paste. Add the roasted pepper strips and cook for another 3-4 minutes to harmonize the flavors.
Whisk the eggs lightly in a bowl with the remaining salt and black pepper, without forming foam. Reduce the heat to a minimum, pour the eggs into the skillet, and begin continuous and gentle stirring with a spatula to achieve a velvety, soft, and creamy texture without overcooking.
Remove the skillet from the heat just before the eggs are fully set. Sprinkle with finely chopped fresh parsley and serve immediately.