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Recipe courtesy of Nina Manchev

Thracian Clay Pot

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 1 serving
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1 heirloom tomato, cut into 1/2-inch slices

1 bell pepper, roasted and chopped  

1/2 cup chopped scallions 

3 ounces Bulgarian feta 

1 tablespoon dried savory 

1 tablespoon extra-virgin olive oil 

4 ounces sliced charcuterie, such as Lukanka or a similar European dry-cured sausage 

2 eggs 

1 serrano pepper, split 

Pinch fine paprika, Hungarian or Spanish 


Special equipment:
1 clay baking pot with lid
  1. Preheat the oven to 420 degrees F. Cover the bottom of the clay pot with the tomatoes. Cover the tomatoes with the bell peppers. Add the scallions, then the feta, then the savory. Drizzle with the oil. Cover the lid of the pot and bake, 12 to 15 minutes. 
  2.  Remove the pot from the oven and add the charcuterie. Crack the eggs on top of the charcuterie. Place the serrano pepper on top. Bake until the eggs are cooked, about 5 minutes. Remove the pot from the oven and sprinkle with paprika.
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