Stovetop Speça me Gjizë (Albanian Peppers with Cottage Cheese and Eggs)
This quick and comforting Albanian dish features sautéed bell peppers and tomatoes, enriched with creamy cottage cheese and topped with perfectly set eggs. It's a flavorful and satisfying lunch that comes together effortlessly.
Ingredients
- Olive Oil 2 tbsp
- Red Bell Pepper 1 large
- Green Bell Pepper 1 large
- Garlic 2 cloves
- Tomatoes 2 medium
- Cottage Cheese (Gjizë) 200 g
- Eggs 4
- Salt 1 tsp
- Black Pepper 0.5 tsp
- Paprika (optional) 0.5 tsp
- Fresh Parsley (for garnish) 2 tbsp
How to Cook
- Wash and core the bell peppers, then slice them into thin strips. Mince the garlic. Dice the tomatoes into small cubes. Roughly chop the fresh parsley for garnish.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced bell peppers and sauté for 8-10 minutes, stirring occasionally, until they begin to soften.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant. Then, add the diced tomatoes, salt, black pepper, and paprika (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
- Reduce the heat to low. Gently stir in the cottage cheese until it's warmed through and combined with the vegetables. Create four small indentations in the mixture.
- Carefully crack one egg into each indentation. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
- Remove from heat. Garnish with fresh parsley and serve immediately, directly from the skillet or portioned onto plates.