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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This was my mother's and grandmother's recipe for using Cucuzza. It contains no meat but I sometimes add good Italian Sausages. Another good addition is wide green beans. This will serve 4 or 2 hungry Italians! Ingredients:
1/4 cup olive oil |
1 large cucuzza squash, peeled and cut into 1 inch slices |
1 medium onion, sliced |
2 -3 garlic cloves, minced |
1 -2 green pepper, seeded and chopped |
1 (28 ounce) can tomatoes with juice |
6 large basil leaves, chopped |
salt and pepper |
6 large eggs |
Directions:
1. Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper.
2. Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard.
3. Serve with a fresh crusty bread.
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