LETNA MANDẒ̌A – Macedonian Summer Veggie Stew with Eggs

Letna mandža – the humble summer dish everyone’s grandma nailed without trying. 

📌 Ingredients:

• 6 green peppers (sweet or mildly hot), roughly chopped

• 1 large onion, sliced

• 3 ripe tomatoes, peeled and chopped

• 3 eggs

• 4 tbsp sunflower oil

• Salt to taste

• Optional: ground black pepper or bukovska piper

• White brined cheese (optional, served on the side)

🥄 Preparation:

1. Sauté the onion
   Heat the oil in a wide pan. Add sliced onion and sauté until soft and translucent.

2. Add the peppers
   Toss in the chopped green peppers. Stir and cook for about 10 minutes, or until softened and slightly charred on the edges.

3. Add the tomatoes
   Add peeled and chopped tomatoes. Stir everything together. Reduce heat to medium and simmer until the tomatoes break down and release their juices – about 10–15 minutes.

4. Season
   Add salt to taste. If you like, add a pinch of bukovska piper for warmth.

5. Add the eggs
   Crack the eggs directly over the vegetables. Stir gently to combine or leave them in chunks (your call). Cook until the eggs are just set – moist but not runny.

6. Serve immediately
   Best enjoyed warm, with a few thick slices of white cheese on the side and a chunk of crusty bread.

🍽️ Tips:

• You can add chopped garlic for a stronger aroma.

• Want to stretch it? Add a zucchini or two.

• No fresh tomatoes? Use a few tablespoons of homemade ajvar or tomato purée.

Prep time: 10 min

Total time: 30 min

Servings: 2
Nutrition (per serving): ~470 kcal, 14 g protein, 37 g fat, 28 g carbs
(+160 kcal with 60 g cheese)