"Sirene v giuveche"
One of my favorite dishes but you need giuveche. Giuveche is the mini version of giuvech. I am sure if you've been to the large open fresh market off Lion's Bridge (that for whatever reason people refer to Jenski Pazar) or to any other open market, you must have seen various brown/colorful clay pots - these are either "giuvech" (big ones) or "giuveche" (little ones). 
Everone has his/her own version of making "sirene v giuveche" so don't be surprised if you find yourself with more than one significantly different recipe for the same dish. 
Here is how I make it. You need some finely chopped scallions (in the absence of scallions regular onion would do just fine), some chopped red and/or green peppers (if you can’t find fresh, red roasted peppers coming from a jar taste great too), some diced tomatoes (if you can’t find fresh tomatoes from a jar work too), some chopped parsley (again, if you can’t find fresh, either dried or frozen can do), and obviously sirene. Now, try to find good quality sirene as it is important for the flavor of the whole dish. Also, taste it before you use it – sometimes it can be too salty which makes the whole dish too salty. To solve that, you can put the cheese for a couple of hours in fresh cold water. You may have found already that sirene in Bulgaria is made from cow’s milk, sheep’s milk, goat’s milk, and a combination of these. If you like really strong flavor you can go for sheep (I find it too smelly but everyone is different). Goat sirene is excellent although tough to find. However, regular cow’s milk sirene if it is good quality is wonderful – it should not be offensively smelly, should not crumble at the slightest touch, should not be hard as a rock, and should not be too salty. Nice fresh aroma, good firm consistency, good color, and a pleasant flavor – that’s what you look for in sirene. 
Here is what you do next. Put the chopped scallions/onions, peppers, tomatoes, and parsley at the bottom of the giuveche (you choose quantity but it should be proportional to the quantity of sirene used) and mix them well. Cut a larger chunk of the sirene (again, you choose the quantity) and put on top. Sprinkle with some black pepper and paprika. Put in the oven. I am not sure for how long – I check it every few minutes and take it out when it looks ready. To look ready – you should smell the aroma in the air and the sirene should look on the verge of melting (but should still be in the same shape as it was when you put it in), and everything should look hot. Then you take it out and crack an egg on top of it. Put it back in the oven until the egg starts looking like sunny side up (the yolk should be runny). Then take out, put a tiny bit of butter on top so it melts, sprinkle more black pepper, paprika, and parsley. You should it eat while it is still hot. Before you start eating, take a fork and mix it all together. Make sure you have some freshly baked bread – good crust and soft on the inside. Eat the dish with the bread. Delicious! Now, for a true Bulgarian experience, you should drink airian with it. Have you tired it yet? Take plain yogurt, fill half tall glass with it, mix well with a fork until it looks smooth, add cold water to fill in the glass, mix well and - voila! Some people like to add a bit of salt in it.  
While it took so long to write this, the actual preparation of the giuveche (once you have the necessary ingredients) takes minutes. So, it is a very delicious and fast dish to make, especially when strapped for time. Enjoy!