Today for lunch I’ll turn these simple ingredients into this delicious plate. For this meal you will need:

2 Peppers
1 cup of Cherry Tomatoes or 2 medium regular Tomatoes
1 Egg
1 pinch of Salt
1 tablespoon of Olive Oil
1 Slice of Feta or Goat Cheese

This is a serving for one. It is my favorite summer dish when both tomatoes and peppers are in season. I learned this from my father and it is a dish that every man in our family can make.

That is how simple it is. It’s every husband’s summer rescue plan. Pepper and Summer Tomato Hash is a lifesaver when you forget to pick up lunch, on your wife’s one kitchen day off.

First thing you want to do is chop up the peppers. The easiest and cleanest way to do this is cut out the pepper’s stem. Stick the knife around the stem’s circumference base, making tiny stabs following the natural line. Then you will be able to pull out the handle with the whole core and most of the seeds. Cut the pepper into quarters lengthwise. Hold it in its original shape and slice into small pieces.

Next, you chop up the tomatoes. My dad uses normal size tomatoes for this and he also peels off the skin, which you can do easier if you rub the whole tomato surface with the dull side of a knife. This loosens the skin and makes it peal easier. But I like to use small Cherry Tomatoes and I don’t peal the skin, since I’ve learned that it holds most of the nutrients. 

Peeling tomatoes gives the hash a more velvety feel, but if you are not bothered by skin’s texture, keep it. It’s good for you.

Heat the Olive Oil in a medium size pot.

In about a minute, gently place the chopped pepper in the hot oil. Stir-fry this for about 8-9 minutes.

You will see the peppers become softer. At this point add the chopped tomatoes and continue stir-frying for another 6-7 minutes, until the tomatoes are softened, too.

Finally, add one egg and stir it with the rest. The egg works as a binder for the tomatoes and the peppers. It is also your protein for the meal. Don’t add too many eggs, this is not an omelet. Salt it and stir for 2 more minutes till the egg is fully cooked.

I like to serve it with slices of feta cheese and my dad likes to crumble feta in it. I used the crumbled feta here, as a wink to my dad.

 

If you don’t mind the calories, slice quarter of a whole-wheat baguette to eat the hash with your hands. Enjoy.