Fërgesë - Tomatoes, Peppers & Eggs

4-6
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"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."

Original recipe yields 4-6 servings
OK

Nutritional

  • 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 1

Heat olive oil and butter in a heavy-bottomed skillet.

Step 2

Add the green peppers and saute for 5 minutes, or until soft.

Step 3

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.

Step 4

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.

Step 5

Top with the crumbled feta. Continue cooking until the eggs are done to your liking - about 2-3 minutes.

Step 6

Garnish with the chopped parsley and serve with crusty bread to sop up the delicious tomato sauce!

Tips & Variations


No special items needed.

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