Grandpa Pano's Fergese (Fergesa e Gjyshit Pano) Tomato Soup

This dish was passed down to me from my maternal Grandfather, Andon.   He would spent three months at a time every year when my sister and I started school and this was his favorite dish to make while visiting with us.  This is a typical summer dish, but can be made year-round. 

You will need: A pan, pot, eggs, tomato, salt, pepper, peppers (any color would do), olive oil, dill or parsley, white feta cheese or ricotta cheese. 

Recipe:

• 5 tomatoes (steak tomatoes)
• 8 oz ricotta cheese or 1/2 Ib white feta cheese (it will taste better with feta cheese)
• salt and pepper to taste
• 1 egg
• 2 table spoons of olive oil
• 4-5 peppers
• parsley or dill to garnish

Cut the tomatoes in half and place them in a blender.  Blend until reached a soupy consistency.  Pour in a pot and simmer over low heat.  In a bowl mix the egg and the ricotta cheese or the finely crumbled feta cheese, salt and pepper.  Pour this mixture in the tomato that is already simmering and slowly stir.  Turn off the heat.  In a separate pan saute whole peppers (you may prefer to cut the peppers into strips and saute, which is also fine).  After sauteing the peppers, pour them into the fergese.  Serve in a bowl while hot.  Garnish with parsley or dill.  You may substitute parsley and dill with oregano.