Scrambled Eggs with Pepper, Feta and Tomatoes (Mishmush)

I used to think, scrambled eggs with peppers, Feta cheese and tomatoes is strictly Bulgarian dish. Called Mish-mush in Bulgaria, which means 'mixture', it is an easy to prepare dish, which is good for a light lunch or a quick dinner. As with many other dishes I tried to google a description of the ingredients only to be sure that this is a Bulgarian national cuisine dish. And that is what I found:
Menemen is a Turkish dish, served for breakfast. It is a fresh tasting combination of vegetables - peppers, onion and tomatoes and simple spices (salt and pepper) with scrambled eggs. 

Shakshouka is a beloved part of the Israeli cuisine, which came from the Lybian and Tuinisian cuisines.
Different names, nearly same ingredients and taste. Obviously, this is a dish, which traces back its roots to ancient Ottoman empire centuries ago. Anyway, I still accept it as a Bulgarian national cuisine dish. Prepared in a cast iron pan, it is served with lots of fluffy bread to mop up the sauce. My Granny prepared it with roasted and peeled peppers, I prefer it with fresh ones, most of them hot peppers. To bold the spiciness I even serve it with some red hot peppers flakes sprinkled above. You can omit the onion and the hot peppers if you don't like it to be too spicy or if you serve it for breakfast. 

Ingredients:

• 6 long green peppers, cut into small chunks
• 3 hot peppers, chopped (optional)
• 3 Tbsp olive oil 
• 2 medium tomatoes, grated or chopped fine
• 1 onion, sliced (optional)
• 200 g Feta cheese, crumbled
• salt and freshly ground black pepper to taste
• freshly chopped parsley for serving

Preparation:

Heat olive oil in a pan and fry peppers and onion for about 15 minutes without browning. Peppers should get soft, onion - translucent. Add Feta cheese, stir for a while and add the grated tomatoes. Simmer for 10 minutes and pour beaten eggs over the mixture in the pan. Mix until all the ingredients have incorporated into the eggs. Scramble eggs until they are nearly done, they will continue to set from the heat of the pan, so they should be slightly undercooked when removed from heat. Switch off the heat. Serve hot with some freshly chopped parsley above.