Cucuzza Stew

Name: Cucuzza Stew
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

9 ingredients

3 steps

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.