Fërgesë - Tomatoes, Peppers & Eggs
March 18, 2021
Categories: Breakfast, Eggs, Tomato, Peppers, Eastern European 5-Minute Prep, Vegetarian, Kosher Dairy, more
"Another traditional Albanian dish, similar to Middle Eastern Shakshouka. This traditional recipe demonstrates the lasting influence of the Ottoman Empire, which ruled over Albania for many years."
- Serving Size: 1 (432.2 g)
- Calories 331.1
- Total Fat - 22.2 g
- Saturated Fat - 8.7 g
- Cholesterol - 235.8 mg
- Sodium - 1873.3 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 7.3 g
- Sugars - 9.9 g
- Protein - 19.2 g
- Calcium - 475.3 mg
- Iron - 2.3 mg
- Vitamin C - 48.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat olive oil and butter in a heavy-bottomed skillet.
Add the green peppers and saute for 5 minutes, or until soft.
Add the can of tomatoes, garlic, chili powder, salt and pepper. Bring to a simmer and cook gently until the sauce has thickened slightly - about 10 minutes.
Crack the eggs directly onto the simmering sauce and let them cook for about a minute. Use a spoon to break the yolks and briefly, gently stir the eggs into the sauce.
Top with the crumbled feta. Continue cooking until the eggs are done to your liking - about 2-3 minutes.
Garnish with the chopped parsley and serve with crusty bread to sop up the delicious tomato sauce!
No special items needed.