Thracian Clay Pot

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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

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