
It's officially Fall. The air it's crisp, the days are shorter and the farmers markets are full of seasonal fruits, vegetables and flowers.
Going to the farmers market has been like a hobby to me lately. I could go every day if I could. Sometimes I'll just walk around to smell the sweet peaches or to look at the beautiful colors of the variety of sweet peppers, tomatoes, carrots and so many other vegetables that they offer, it makes me smile.

Ingredients
4 hard boiled eggs cut in four pieces
1/2 yellow and red sweet peppers cut in strips
2 plum tomatoes cut in pieces ( I used a medium heirloom tomato)
Salt & pepper
Tsp of tomato paste
A stalk of celery cut in small pieces ( I used the leaves instead, it had a very strong taste and strong smell so I discarded afterwards)
1 garlic clove
A pinch of oregano powder
2 Tb of vegetable oil
Small red onion cut in small pieces
3 Tb of water
Preparation
In a non-stick pan heat the oil and add the sweet peppers, tomatoes, onion, celery. Cook for about two minutes.
Add the salt and pepper, garlic and oregano powder. Stir for less than a minute and add the tomato paste and the water, make sure the tomato paste dissolves and then add the eggs.
Cover the eggs with the sauce and let it cook for one more minute.
Serve with a sprinkle of chopped cilantro leaves and serve with white rice.
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Heirloom tomatoes |
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I had to place the bags on the fl to take the picture |
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Cabbages, flowers and peppers |
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Berries and peaches |
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