How to make
Wash, clean and dry all the vegetables. Heat 1/5 cup (60 ml) of oil and fry the crushed onions and grated carrot. Once soft, add the chopped garlic and sliced mushrooms. Allow them to sauté until the mushrooms soften. Add the cleaned and sliced potatoes and top up with about 1/2 cup (120 ml) of vegetable broth.
Remove the mixture from the heat, season it to taste, add chopped dill and distribute it into greased clay pots. Add the chopped and cleaned fresh pepper, the cut chili peppers and mix.
Pour in a trickle of oil, put the lids on and put them to bake for 1 hour at 390°F (200 °C). Then remove the lids, break an egg over each pot and sprinkle it with plenty of grated cheese. Roast the vegetables in clay pots until ready.
