MEMORIES OF MACEDONIA ~ FRIED PEPPERS WITH TOMATOES & EGGS (PRESHNI PIPERKI CO DOMATI i JAJCA)

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini can be a lighter alternative, while carrots are cost-effective.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice adds acidity and brightness at a lower cost.

Wash the hot and sweet peppers, then chop them into pieces, optionally removing the seeds.

Wash the tomatoes, remove the tops, and cut them into chunks.

Heat vegetable oil in a pan over medium heat.

Add the chopped peppers to the pan and cook until they start to soften.

Add the chopped tomatoes to the pan and allow them to cook down, releasing their liquid.

Once the tomatoes have released liquid, gently crack eggs into the mixture without scrambling them, allowing them to set.

Turn off the heat when the eggs are set but not overcooked.

Plate the dish and optionally serve with kielbasa on the side and sprinkle with feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens