- 1 jar roasted peppers
- 1 jar of tomatoes (or 4-5 large tomatoes)
- 4 eggs
- About 150-200 g of cheese
- S alt to taste
I know this recipe from my mother. It's a mish-mash and my kids (ages 2 and 6) really like it (including my one son who is pretty mean), they even join in the making.
Cut the roasted peppers and place them in the heated oil, stir for about 5 minutes, then add the tomatoes. Usually the tomatoes I use are either fresh from my parents' garden or canned peeled. In both cases, the tomatoes must be peeled and finely chopped. Let it simmer for a while to boil off the water from the tomatoes, stirring occasionally so it doesn't burn. During this time, mix the eggs with the crushed cheese in a bowl. Eggs and cheese are according to taste - can be more or less, depending on who likes how. The mixture thus prepared is added to the pot and stirred all the time. Add s alt if necessary (depends on the cheese and taste). In our family, I don't make the mish-masha very thick, because the children like to melt their bread.
This recipe can also be prepared with fresh pepper (in our area we call it Chorbaji peppers), but I think it tastes better with roasted capia peppers.
Preparation time: about 30 minutes with prep.