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Fried Peppers with Tomatoes Eggs and Cheese

Fried peppers with tomatoes, eggs, and cheese is a Macedonian dish made in the summer and served mainly as breakfast. This is a delicious dish that is super easy to make and highly satisfying and nutritious.

Every year I look forward to a summer with long hot days and easy recipes that can be put together in no time.

Salads, grilled meats, and super easy recipes are all we need when the temperatures are rising.

I personally love a good tomato, a good pepper, and a good piece of cheese. Making a salad with these few ingredients is also an awesome way to enjoy them.

Fried peppers with tomatoes eggs and cheese

Fried peppers with tomatoes eggs and cheese

This recipe is a combination of peppers, tomatoes, eggs, and cheese and comes from the cuisine of Macedonians who live in the southern part of Romania, closer to the Black Sea.

It is one of the most popular dishes of their cuisine, and it is called piperchi țârgâsiti, translated as fried peppers.

Summer is the perfect season for this recipe as peppers and tomatoes are right in season and taste the best.

I have to confess that I had a lot of trouble taking pictures of the final product.

It was a difficult recipe to photograph because of the egg that is incorporated in the sauce.

However, this recipe is one of these humble treasures that don’t need to be Instagram-worthy because they are absolutely delicious, which is what counts anyway, in my opinion.

What kind of ingredients you will need for this dish

Fried peppers with tomatoes eggs and cheese- ingredients for the dish

Peppers– Some recipes go for the green pepper, but if you live in the US, I really encourage you to use red, yellow, or orange bell peppers.

They are sweeter and more delicious than the regular green pepper. Of course, if you like the green ones, you can use them.

Tomatoes– I prefer fresh tomatoes, but there are times in our life when fresh is not always available, so you can definitely go for a can of diced tomatoes or crushed ones.

Eggs– these are added to the dish after we cook the peppers and the tomatoes together.

Feta cheese– goat or sheep types are the traditional ones, the saltier, the better.

Let’s talk about cheese

The dish has to be made with some sort of Feta cheese that is salty. The original recipes are made with sheep or goat cheese.

If you live in the United States, please do not use that crumbled Feta cheese you find in the plastic containers at the grocery stores.

There are better options out there, like Feta from Greece, Bulgaria, or other countries that know how to make a good product.

Also, the shredded cheese in the bags is not good for this recipe. It has to be Feta.

The crumbled cheese in the plastic container is not a tasty option and it will ruin the dish.

As I often said in the past, a good recipe cannot be made with bad ingredients.

Fried peppers with tomatoes eggs and cheese- dish in the pan with parsley on top

This dish might look or sound like Shakshouka, but it is not the same.

The eggs are cooked and mixed with the peppers, and tomatoes and cheese are added to the “pool.”

When do you serve this dish?

The dish is served for breakfast, but it can also be served any time of the day when you want a light and delicious meal.

It is originally a vegetarian dish, but bacon, sausage and other types of meat can be added if you choose that.

What other ingredients can be used in the recipe

There are versions of this dish out there made with garlic, onion and spices, like paprika.

While you can add whatever you want, I strongly suggest you make it simple, at least for the first time.

How to make this Fried peppers with tomatoes eggs and cheese

We start with the peppers. Wash and seed the peppers. Cut them in little pieces, bite size.

Fried peppers with tomatoes eggs and cheese- chopping the peppers

Heat up a skillet on the stove and add some good olive oil or sunflower oil.

Remember, do not fuss about what kind of oil you need to use, as this dish is supposed to be made with ingredients that are easy to find and do not cost a fortune.

Cook the peppers until they become translucent and develop their natural flavor.

Meanwhile, chop the tomatoes. If you do not like the skin of the tomato, you can submerge them in some hot water, then peel the skin off.

Fried peppers with tomatoes eggs and cheese- chopping the tomatoes

If you use a can of diced tomatoes, just add them to the peppers and allow them to cook together.

Simmer for a few minutes until the peppers are softer and a sauce is formed.

Crumble or chop the cheese and add it to the pan. Allow the cheese to warm up.

Fried peppers with tomatoes eggs and cheese- as part of the cooking process: adding the Feta cheese

Beat the eggs and add them to the pan. Mix gently to incorporate the eggs into the sauce.

Fried peppers with tomatoes eggs and cheese- cooking the eggs

Before you serve it, sprinkle fresh chopped parsley on top of it.

Fried peppers with tomatoes eggs and cheese- featured picture

The dish can be served warm or cold. It is absolutely delicious.

Interested in more breakfast recipes?

Crustless Broccoli Bacon Quiche

How To Make A Breakfast Savory Bread Pudding(Strata)

Quick and Easy Savory Cheese Pie Recipe

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Fried peppers with tomatoes and cheese- Pinterest picture

Yield: 4 servings

Fried peppers with tomatoes eggs and cheese

Fried peppers with tomatoes eggs and cheese1717

Fried peppers with tomatoes eggs and cheese is a Macedonian dish that is made in the summer and served mainly as breakfast. This is a delicious dish that is super easy to make and highly satisfying and nutritious.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 medium bell peppers(red are my favorite, use what you have available)
  • 3-4 medium tomatoes or a can of 14.5 oz diced tomatoes
  • 2-3 large eggs
  • 8oz Feta cheese(sheep or goat are the best, but cow cheese is fine as well)
  • 1-2 tablespoons vegetable oil or olive oil
  • Salt and pepper to your taste

Instructions

  1. Start with the peppers. Wash and seed them. Cut them in bite size pieces.
  2. Heat up a skillet on the stove and add some good olive oil or sunflower oil.
  3. Cook the peppers until they become translucent and develop their natural flavor.
  4. Meanwhile, chop the tomatoes. If you do not like the skin of the tomato, you can submerge them in some hot water, then peel the skin off, chop and add them to the peppers.
  5. If you use a can of diced tomatoes, just add them to the peppers and allow them to cook together.
  6. Simmer for few minutes until the peppers are softer and a sauce is formed.
  7. Crumble or chop the cheese and add it to the pan. Allow the cheese to warm up.
  8. Beat the eggs and add them to the pan. Mix gently to incorporate the eggs to the sauce.
  9. Before you serve it, sprinkle fresh chopped parsley on top of it.
  10. The dish can be served warm or cold.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 356Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 190mgSodium: 773mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 15g

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