How to cook
Grease the clay pots with butter.
Peel the tomatoes and cut them into thin slices. Finely chop the onion and distribute it at the bottom of the pots.
Arrange the chopped tomatoes on the edges of the clay pots. If there are tomatoes left, cut them into small cubes and sprinkle them on the bottom.
Cut the roasted and peeled red peppers into thin strips and distribute them into portions.
Cut the feta cheese into small pieces and arrange them on the peppers and on the walls, so that there is a small hole for the egg.
Sprinkle with oregano and as much black pepper and salt as you like. Bake for about 20 minutes in a preheated oven at 392°F (200°C) without a lid.
Take them out and add the eggs into the holes. Sprinkle lightly with yellow cheese around the egg.
Bake with the lids on for another 10 minutes. Take them out and sprinkle them with paprika.
Optionally, you can serve the Shopski-Style White Cheese with one hot pepper.