Mish-mash: Bulgaria's Hearty Scrambled Eggs with Peppers and Cheese

If you have visited Bulgaria, chances are you have encountered mish-mash (миш-маш) on a menu or in a home kitchen. This humble yet deeply satisfying dish is a staple of Bulgarian home cooking, turning simple ingredients—eggs, peppers, tomatoes and white cheese—into a colourful, comforting meal that works for breakfast, lunch or a light dinner.

What is mish-mash?

Mish-mash literally means "mixture" or "hodgepodge" in Bulgarian, and that is exactly what it is: a scramble of eggs with sautéed vegetables, typically peppers and tomatoes, finished with crumbled sirene cheese. It shares similarities with other Balkan egg dishes, but its generous use of roasted peppers and the salty bite of sirene give it a distinctly Bulgarian character.

Key ingredients

At its core, mish-mash requires only a handful of ingredients, most of which are pantry staples in Bulgaria:

• Eggs – usually 3 to 4 per person, beaten lightly.
• Peppers – traditionally roasted red peppers, but fresh green or red bell peppers work well. Roasted peppers add a smoky depth.
• Tomatoes – ripe tomatoes, peeled and chopped, or a spoonful of tomato paste for extra richness.
• Onion – one small onion, finely chopped, for a savoury base.
• Sirene – Bulgaria's brined white cheese, crumbled over the top just before serving.
• Seasonings – chubritsa (summer savory) or paprika, salt and black pepper to taste. A little oil or butter for frying.

How to make mish-mash at home

Making mish-mash is straightforward and forgiving. The following method serves two as a light meal or four as a side:

1. Prepare the vegetables. If using fresh peppers, roast them under a grill or over a gas flame until the skins blister, then peel and slice. If using jarred roasted peppers, drain and slice them. Chop the tomatoes into small pieces and finely dice the onion.
2. Sauté the base. Heat a couple of tablespoons of oil or butter in a wide skillet over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Add the peppers and cook for a further 2–3 minutes, stirring occasionally.
3. Add the tomatoes. Stir in the chopped tomatoes (or a tablespoon of tomato paste diluted with a little water). Season with chubritsa or paprika, salt and pepper. Let the mixture simmer gently for 5–7 minutes until the tomatoes break down and the flavours meld.
4. Scramble the eggs. Pour the beaten eggs over the vegetable mixture. Using a spatula, gently stir and fold until the eggs are just set but still soft and creamy. Avoid overcooking—mish-mash should remain slightly moist.
5. Finish with sirene. Remove the skillet from the heat and immediately crumble the sirene cheese over the top. The residual heat will soften the cheese without melting it completely. Serve straight from the pan.

Variations and serving ideas

Mish-mash is endlessly adaptable. Some cooks add a clove of minced garlic with the onion, while others stir in a handful of chopped fresh parsley or dill at the end. For a heartier version, you can include a few slices of lukanka or other cured sausage. Leftover roasted peppers from a batch of lyutenitsa making are perfect for this dish.

Traditionally, mish-mash is eaten with warm crusty bread for dipping into the soft eggs and juices. It pairs beautifully with a simple shopska salad on the side, and a glass of cold ayran or a light Bulgarian white wine rounds out the meal.