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!
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.