Zelenchukova Supa

Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish with sunflower oil and set aside.

Peel and dice the carrots, potatoes, celery, onion, peppers, and tomatoes into small, uniform pieces. Rinse all vegetables under cold water and pat dry.

Heat a splash of sunflower oil in a skillet over medium heat and sauté the onion, carrots, and celery for about 5 minutes until softened. Add the peppers and potatoes and cook for another 5 minutes, stirring occasionally.

Stir in the diced tomatoes, season with salt and paprika, and cook for 3 minutes until the tomatoes begin to break down. Remove from heat and allow the mixture to cool slightly.

In a bowl, whisk together the eggs and yogurt until smooth and well combined. Season lightly with salt and a pinch of paprika.

Transfer the sautéed vegetable mixture into the prepared baking dish, spreading it out evenly. Pour the egg and yogurt mixture over the top, ensuring it seeps between the vegetables.

Bake in the preheated oven for 30–35 minutes, or until the top is golden and the custard is set with no liquid jiggle in the center.

Remove from the oven and let the casserole rest for 5 minutes before slicing. Garnish with freshly chopped parsley and serve warm.