Gyuveche (Bulgarian Casserole)
Gyuveche is a Bulgarian baked casserole of melted cheese, vegetables and an egg, built from whatever is in the fridge. That flexibility is the point: leftover chicken, pork, sausage or cooked potatoes all work, and the layers need no precise measuring. Feta is the traditional cheese here, and it melts with less grease than most, so the top stays rich without pooling oil. Serve with bread for the yolk.
Instructions
Chop or dice all the cheese, meat, vegetables, herbs and greens you plan to use, so the pieces are small enough to layer neatly.
Build the casserole in a baking dish, alternating layers of cheese, meat and vegetables. Finish with a layer of cheese on top, and include some feta among the cheeses.
Bake in the oven at 200 °C (375 °F) for 20 minutes, or until the cheese on top has melted.
Break the egg over the top and return the dish to the oven for another 5 to 10 minutes. Cook it nearer 5 minutes for a runny yolk and nearer 10 for a firm one.
Serve hot from the dish with fresh bread or toast.
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