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