Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 lb Canadian bacon; 1/2-inch
- 3 Garlic cloves; finely
- 1 Green pepper; seed and chop
- 3 md Italian Roma tomatoes; skin,
- ; and reserve juice
- (or 8 ounces canned chopped
- With juice)
- 1/2 sm Pumpkin or butternut squash;
- 1 Zucchini; cut in 1/2" cubes
- 1 Chayote; cut in 1/2" cubes
- Olive oil; for frying
- 4 Eggs; (one or two per
- Pers; (4 to 8)
=== GARNISH ===
Preparation
* 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 1/4 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-18-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
