Fërgesë
Traditional Albanian Fërgesë (tomatoes, peppers, and eggs) is a one-pan dish. It's a four-ingredient one-pan dinner cooked with green peppers, ripe tomatoes, eggs, and feta cheese. Depending on the region and the season, cured meats could be added to this dish. In Albania, ''Fërgesë'' means to sauté or fry. With certain modifications, tomato-based stews were popular throughout the former Ottoman Empire and the Middle East. Some, like this one, are vegetarian. In the Middle East, Shakshouka or Turkish Menemen is similar.
Ingredients:
5 bell peppers, roasted, diced,1 onion, diced,About 1.5 tomatoes, chopped,2 tbsp butter,1 ¾ cup feta cheese,2 tbsp flour,2 tbsp greek yogurt,2 tbsp basil,salt,pepper,olive oil
Instructions:
- If roasting red peppers, preheat the oven to 400 degrees F. Lay peppers on a greased cookie sheet. Bake for 20 mins on one side, then flip and bake for 20 mins on the opposite side. Keep baking until the peppers appear withered and the skin is a bit blackened.
- Reduce oven temperature to 350
- Sautee the onion in a small amount of olive oil for about 5 minutes. Set aside.
- In a large pan, add chopped tomatoes and bell peppers and simmer for about 10 minutes. Most of the liquid should cook out of the mixture.
- Mix onions into tomato and pepper mixture, and then set aside to cool.
- In a separate saucepan, melt the butter. Mix in the flour to form a roux.
- Stirring continuously, add feta. Continue to cook until the feta has melted and the mixture is very thick. Add the yogurt.
- Once the roux is complete, stir it into the vegetable mixture. Season with salt and pepper.
- Transfer the mixture into a 9×9 casserole dish and cook for 30 minutes.
