Fried eggs with vegetables - {huevos frito con pisto}

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
¼ pounds Canadian bacon; 1/2-inch diced
1 Onion; chopped
3 Garlic cloves; finely chopped
1 Green pepper; seed and chop
3 mediums Italian Roma tomatoes; skin, seed, chop,
; and reserve juice
(or 8 ounces canned chopped tomatoes;
With juice)
½ small Pumpkin or butternut squash; cut in 1/2" cubes
1 Zucchini; cut in 1/2" cubes
1 Chayote; cut in 1/2" cubes
Salt; to taste
Freshly-ground black pepper; to taste
1 pinch Nutmeg
Olive oil; for frying
4 Eggs; (one or two per
Pers; (4 to 8)
=== GARNISH ===
2 tablespoons Finely-chopped parsley
Grated manchego cheese
Crema; see * Note

* Note: See the "Crema" recipe which is included in this collection.

Heat the olive oil in a large skillet. Add the bacon and cook until brown.

Add the onion and saute over medium heat. When the onion starts to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote.

(If the mixture is dry, add chicken stock or water.) Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg. Cook eggs as desired (fried, poached, over easy...).

Place one or two eggs per person on a plate with ¼ of the vegetables, then garnish with parsley, cheese and a small dollop of Crema. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6319 broadcast 11-18 1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-18-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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