Huevos frito con pisto

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
¼ pounds Canadian bacon; 1/2 inch dice
1 \N Onion; chopped
3 \N Garlic cloves; finely chopped
1 \N Green pepper; seeded and chopped
3 mediums Italian Roma Tomatoes Or; Skinned, Seeded, chopped and Juice Reserved
8 ounces Canned Tomatoes; Chopped, With Juice
½ small Pumpkin or butternut squash; 1/2 inch cubes
1 \N Zucchini; 1/2-inch cubes
1 \N Chayote; 1/2 inch cubes
\N \N Salt
\N \N Black pepper; freshly ground
1 pinch Nutmeg
\N \N Olive oil for frying
4 \N Eggs (one or two per person); (4 to 8)
2 tablespoons Finely chopped parsley
\N \N Grated Manchego Cheese; for garnish
\N \N Crema; for garnish

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 onions start 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 (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/18/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6319 Posted to MC-Recipe Digest V1 #318 Date: Tue, 26 Nov 1996 17:24:44 -0600 From: Pat Asher <asher@...>


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