A recipe kindly given to me by our local Albanian restaurant. Also check out the dolmades recipe from the same place.
- 1 block greek fetta
- 2 eggs
- 7 tomatoes
- 7 Peperoncini (light-green peppers)
- olive oil
- black pepper
Dice and fry the Peperoncini for 5-10 minutes in a little olive oil, add tomatoes for another 5-10 minutes until they are well cooked. Crumble in the fetta and stir. Add the eggs and stir until cooked. Season with pepper. Remove from heat and rest for a few hours until cooled. Serve with toasted pita bread.