Ingredients

• 4 green peppers
• 5 large ripe tomatoes
• 4 garlic cloves
• 4 eggs
• 1/4 C parsley
• 2 tbsp olive oil
• 1 tbsp butter
• 1/2 C feta cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chili powder
• 1 tbsp chopped scallions

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.

Notes

• Check Website

Photos