Bulgarian Mish-Mash. One Pot Scramble With Roasted Peppers And Feta

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Bulgarian Mish-Mash is one of those recipes that has been part of my life for as long as I can remember. This simple egg scramble is made with roasted peppers, onion, garlic, and sirene, a Bulgarian brined cheese similar to feta. It takes only a handful of ingredients to make, but the combination is incredibly flavorful and satisfying.

In Bulgaria, we usually eat Mish-Mash for lunch or dinner rather than breakfast. I love serving it with thick slices of crusty homemade bread for dipping into the soft, cheesy eggs. It is also delicious as a side dish alongside sausage or other cooked meats.

A Taste of My Childhood

I grew up in Bulgaria during socialism, when grocery store shelves were often empty. Imported foods were forbidden. Even if you had the money, you couldn’t simply buy something that wasn’t in season or produced locally. Many families had a small piece of land where they grew vegetables, and we relied heavily on seasonal produce.

That meant we had to wait for pepper season to make Mish-Mash. During late summer and early fall, we would pick peppers from our gardens or go to the local farmers’ market to buy them in bulk. If we had enough, we would roast them over an open flame, peel them, and preserve them for the winter.

I still associate the smell of fire-roasted peppers with the end of summer. Every year, families all around us would roast peppers for canning, and the whole neighborhood would smell like smoky, sweet peppers. It is one of those smells that can instantly take me back to my childhood.

Why You’ll Love This Bulgarian Mish-Mash

• Only 5 simple ingredients – Roasted peppers, eggs, onion, garlic, and sirene come together to make a flavorful and satisfying meal.
• Seasonal and traditional – In Bulgaria, we made Mish-Mash when peppers were in season. At the end of summer, families would buy peppers in bulk and roast, freeze, or can them to enjoy throughout the winter. I still remember the wonderful smell of fire-roasted peppers filling the whole neighborhood.
• Quick and easy – Once you have roasted peppers ready, this one-pot meal comes together quickly.When I do my grocery shopping, I always buy a lot of peppers. I save some fresh bell peppers for salads and roast the rest. After roasting, I remove the seeds, stems, and peels and keep the peppers in an airtight container in the refrigerator. During the week, I use them in different meals, dips, and appetizers. This is also how I make Mish-Mash whenever I crave it in just 10 minutes. It is so convenient!
• Naturally gluten-free – Mish-Mash itself contains no gluten. Serve it without bread or with your favorite gluten-free bread if you avoid gluten.
• Versatile – Serve it for lunch or dinner with crusty homemade bread, or enjoy it as a side dish with sausage or other cooked meat.
• A Bulgarian classic – This is simple, comforting food that I’ve been eating all my life.

Equipment

• The grill I use to roast my peppers
• Sharp knife
• Cutting board
• Nonstick pan
• Salt and pepper grinder
• Stirring spoon

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How to roast peppers for Bulgarian mish-mash?

You can roast peppers in several ways. I usually use my gas grill, but you can also roast them in the oven, on a gas burner, or in an air fryer.

On the Grill

I usually roast my peppers on a gas grill. Preheat an outdoor grill to 450°F. Place the whole peppers on the grill. Roast them for about 15 minutes. Turn them every 3–5 minutes so they char evenly without burning.

Once the peppers are nicely charred, transfer them to a pot and cover it with a lid. Let the peppers steam for 5–10 minutes. The steam loosens the skin and makes the peppers much easier to peel.

In a Regular or Convection Oven

Preheat the oven to 400°F. Place the whole peppers on a baking sheet.

Roast them until they become tender and charred on all sides. Turn them every 5–10 minutes so they roast evenly.

Transfer the roasted peppers to a pot and cover it with a lid. You can also place them in a zip-top bag. Let them steam for several minutes before peeling.

On a Gas Burner

This method gives the peppers a wonderful smoky flavor.

Use tongs to hold each pepper directly over the flame. Turn the pepper slowly until the skin becomes nicely charred on all sides.

Place the roasted peppers in a covered pot and let them steam for 5–10 minutes. Then peel and clean them.

A little safety note: Keep your hands and face away from the flame and use long tongs when roasting peppers this way.

In an Air Fryer

Cut the peppers in half and remove the seeds and stems. Place them in the air fryer basket with the skin facing up.

Air fry at 400–450°F for 10–15 minutes. Check the peppers and turn them if needed. Cook until they become tender and nicely charred.

Let the peppers steam in a covered container for a few minutes before removing the skins.

Can I Roast the Peppers Ahead of Time?

Absolutely! I actually recommend it if you make Mish-Mash often.

After roasting, let the peppers cool enough to handle. Remove the stems, seeds, and skins. Store the roasted peppers in an airtight container in the refrigerator for 4–5 days.

That way, you can use them throughout the week for Mish-Mash, dips, appetizers, salads, and other meals.

Helpful Tips for Making a Bulgarian Mish-Mash

Choose the Right Peppers

Don’t use green peppers for traditional Bulgarian Mish-Mash. Bulgarians usually make it with sweeter peppers, such as red, orange, and yellow peppers.

If you enjoy spicy food, you can also add a hot pepper to the scramble. Some Bulgarians like their Mish-Mash with a little heat.

Roast the Peppers in Advance

This step can cut your prep time in half. Roast, peel, and clean the peppers ahead of time. Store them in an airtight container in the refrigerator for up to 4 days.

When you need a quick lunch or side dish, take the roasted peppers out of the fridge. You can have Bulgarian Mish-Mash ready in no time.

Soften the Onions

Sauté the onions until they become soft and translucent. Then add the garlic.

Garlic cooks faster than onions. The peppers are already roasted, so they only need a brief sauté. Give the onions a head start for the best texture and flavor.

Reduce the Heat Before Adding the Eggs

High heat can cook the eggs too quickly and make them rubbery. I recommend a soft scramble for Mish-Mash.

Reduce the heat before you add the eggs. Cook them slowly until they form soft curds.

No Need to Whisk the Eggs

You don’t need to whisk the eggs in advance. Add them straight to the pan.

Scramble the eggs over low heat until they form soft curds. This method also saves you a bowl to wash!

Turn Off the Heat Before Adding the Sirene

Once the eggs reach the texture you want, remove the pan from the heat. Then add the sirene or feta.

The residual heat will soften and partially melt the cheese as you stir. If you leave the pan on the heat, you risk overcooking the eggs and melting the cheese completely.

One of my favorite things about Bulgarian Mish-Mash is getting a bigger chunk of sirene in my bite. The contrast between the salty cheese and the sweet roasted peppers is the best. I don’t want the cheese to disappear into the eggs!

Add Fresh Parsley

Freshly chopped parsley is optional. Not all Bulgarians add it to Mish-Mash. I like to sprinkle some on top, but my husband doesn’t.

In my opinion, parsley adds a fresh, fragrant flavor that works beautifully with the sweet roasted peppers and salty sirene.

Serving Suggestions for Bulgarian Mish-Mash

Bulgarians usually serve Mish-Mash for lunch or dinner, not breakfast.

I love it with thick slices of crusty homemade bread. The bread is perfect for scooping up the soft eggs, roasted peppers, and melted bits of sirene.

You can also serve Mish-Mash as a side dish with sausage or other cooked meat. It makes a simple and flavorful addition to a larger meal.

If you want to keep the meal gluten-free, serve Mish-Mash on its own or with your favorite gluten-free bread.

How to Store Mish-Mash

Let the Mish-Mash cool before transferring it to an airtight container. Store it in the refrigerator for up to 4. days

Reheat it gently in a skillet over low heat. You can also use the microwave. Avoid high heat because it can make the eggs rubbery.

For the best texture, I recommend eating Mish-Mash fresh. Fortunately, it only takes about 10 minutes when you have roasted peppers ready in the fridge!

Other Bulgarian Recipes you might like

Bulgarian Meatball Soup

Bulgarian Grilled Kebabs (Kebapcheta)

Shopska Salad – Authentic Bulgarian Recipe With Tomatoes and Cucumbers