AuthorMimoza TresovaOne-pan tomatoes, peppers and eggs or fërgesë is a traditional Albanian dish. It is a one-pan meal which is made with four ingredients: green peppers, ripe tomatoes, eggs and feta cheese. Cured meats could be added on this dish depending on region and the season when it's made. The word fërgesë in Albanian means to sauté or fry. Tomato based stews were common throughout the former Ottoman Empire and Middle East with some variations. Some are meatless such as this recipe. Similar to this is Shakshouka in Middle East or Turkish Menemen.
One-pan tomatoes, peppers and eggs or fërgesë is a traditional Albanian dish. It is a one-pan meal which is made with four ingredients: green peppers, ripe tomatoes, eggs and feta cheese. Cured meats could be added on this dish depending on region and the season when it's made. The word fërgesë in Albanian means to sauté or fry. Tomato based stews were common throughout the former Ottoman Empire and Middle East with some variations. Some are meatless such as this recipe. Similar to this is Shakshouka in Middle East or Turkish Menemen.
Heat olive oil and butter in a heavy bottom 10 inch skillet on medium heat.
Add green peppers and sauté for 5 minutes or until softened.
Pour in the tomatoes with the juices into the pan and add the garlic, chili powder, salt and pepper and bring it to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
Crack the eggs directly onto the tomato sauce and let them cook for about a minute or so. Then use a spoon to break up the yolks and briefly stir the eggs into the tomato mixture.
Add the feta cheese on top. Continue cooking until the eggs reach your desired level of cooking about 2-3 minutes.
Serve with your desired garnishes, along with crusted bread to scoop up the fërgesë. Enjoy!
Ingredients
Directions
Heat olive oil and butter in a heavy bottom 10 inch skillet on medium heat.
Add green peppers and sauté for 5 minutes or until softened.
Pour in the tomatoes with the juices into the pan and add the garlic, chili powder, salt and pepper and bring it to a simmer. Simmer gently until the sauce has thickened slightly, about 10 minutes.
Crack the eggs directly onto the tomato sauce and let them cook for about a minute or so. Then use a spoon to break up the yolks and briefly stir the eggs into the tomato mixture.
Add the feta cheese on top. Continue cooking until the eggs reach your desired level of cooking about 2-3 minutes.
Serve with your desired garnishes, along with crusted bread to scoop up the fërgesë. Enjoy!
Greetings Ms. Tresova,
Your Fërgesë recipe sounds delicious, so decided to incorporate it in our soon to be released Q1Q2 newsletter focusing on Albania (just recently moved there! while writing the newsletter in Malaysia!) Our newsletter & /websites are non commercial, you will find it in about 2-3 weeks on: kkgmayfair.com & kkgcolours.com (our focus is the Silk Roads of old, and art, kkgcolours is still in its infancy. Due credit will of course be given to your recipe and website. Last but not least, found the intro to Albanian cuisine on Wikipedia not very helpful. Maybe you know a good website that is very good, or you yourself have written a general introduction? Thank you ,best regards and good luck with your website and recipes! Faleminderit shumë.
DELICIOUS!! I’m spending the year “traveling the globe” and cooking recipes from countries A-Z. This was a great choice for dinner tonight, along with some fresh pita bread… Mmmmm!!