Recipe - Huevos Frito Con Pisto

2 tablespoon Olive oil
One fourth pound Canadian bacon; One half inch
dice
1 Onion; chopped
3 Garlic cloves; finely
chopped
1 Green pepper; seeded and
chopped
3 md Italian Roma Tomatoes Or;
Skinned, Seeded, chopped
and Juice Reserved
8 ounce Canned Tomatoes; Chopped,
With Juice
One half small Pumpkin or butternut squash;
One half inch cubes
1 Zucchini; 1/2inch cubes
1 Chayote; One half inch cubes
Salt
Black pepper; freshly ground
1 pn Nutmeg
Olive oil for frying
4 Eggs (one or two per
person); (4 to 8)
2 tablespoon Finely chopped parsley
Grated Manchego Cheese; for
garnish
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 MCRecipe Digest V1 #318

Date: Tue, 26 Nov 1996 17:24:44 0600

From: Pat Asher asher@mcs.com

NOTES : (FRIED EGGS WITH VEGETABLES)