Well folks – time to enter another recipe in the blog – this one is always a big hit in the States. That is the case for multiple reasons – namely:
- Uses very interesting utensils — the earthenware guvetche;
- Uses feta cheese – which many americans do not know what to do with;
- finally, the recipe is very forgiving – it can use almost any kind of vegetables and sausages or ham
Here is my recipe – which has done well at many dinner parties:
Ingredients – per guvetche:
- two medium potatoes peeled
- one roma tomatoe diced
- two tablespoons diced onion
- two tablespoons diced pepper (green or red – both are OK)
- two tablespoons diced carrots
- one sausage link sliced in rounds or cubes
- slices of feta cheese – see at the photos below
- one egg
- 1 teaspoon of cummin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- a teaspoon of olive oil
Layer all the ingredients in the giuvetche except for the 1 egg; The feta cheese goes on top of the mixture. There is no need to add liquid – it will come from the vegetables. Make sure the guvetche is closed with a lid and bake in a 375F convection oven or 400F regular oven for about 1 hour. At that point in time – take it out and check the vegetables for donnes. Once done move things around gently and form a small well in the center of the guvetche. Crack and pour the egg in the middle / in the well, making sure the eff yolk does not break. Cover the guvetche and bake for another 15-minutes.
Serve on a plate in the guvetche – it adds interesting touch to the actual food and it will be a conversation piece….Enjoy