MACEDONIAN SCRAMBLED EGGS WITH TOMATOES AND PEPPERS

Ingredients:

• 3–4 tablespoons olive oil (or other neutral oil)

• 2 green peppers (sweet or mildly spicy), chopped

• 3–4 ripe tomatoes, peeled (or not) and chopped (or 1 cup grated tomatoes)

• 4 eggs

• Salt to taste

• Optional: Crumbled Macedonian white cheese (sirenje) or crushed garlic for extra flavor

Instructions:

1. Sauté the peppers
   Heat the oil in a wide skillet over medium heat. Add the chopped peppers and fry until they soften and begin to get a bit of color — about 5–7 minutes.

2. Add the tomatoes
   Stir in the chopped or grated tomatoes. Let them cook down for another 7–10 minutes, until most of the liquid evaporates and the mixture thickens. Season lightly with salt.

3. Add the eggs
   Beat the eggs in a bowl, then pour them over the simmering tomato-pepper base. Stir continuously until the eggs are fully cooked but still moist and creamy. Do not overcook.

4. Finish & serve
   Serve hot, ideally with crusty bread, olives, and a few slices of Macedonian white cheese (сирење). This dish is best enjoyed with good company and dipping the bread directly in the pan.

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Tips for Authenticity:

• Use pasture-raised eggs, sun-ripened tomatoes and homegrown peppers if possible — they make all the difference.

• Some families add a pinch of ground sweet paprika for color and depth.

• You can also break the eggs directly into the pan and cook them sunny side up over the tomatoes (домати со јајца на око) — another beloved variation.