Gyuveche is the name of a Bulgarian dish as well as the earthenware casserole in which it is traditionally served.
Oil the bottom of each 16 oz. gyuveche. Add lyutenitisa and onions first, followed by tomatoes, sausage and peppers. Add water and cover with the lid; bake at 350F for about 40 minutes. Remove form the oven. Sprinkle with grated cheese and break an egg on top; sprinkle egg with a grinding of black pepper and return to the oven for 5 minutes or until the egg is done. Remove from the oven and sprinkle with fresh chopped parsley. Serve hot with plenty of bread to soak up the wonderful juices that form at the bottom of the pot.