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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 2 Tbsp. butter, oil or margarine
- 2 medium onions, thin sliced wedges
- garlic clove, chopped (if you please)
- 1 or 2 green peppers, finely sliced
- 1 small eggplant or squash, cut into 1-inch cubes
- 3 tomatoes, peeled and crushed
- coarse cut cabbage or greens
- 1 egg per person (raw)
- 1 slice French bread per person, well toasted
- salt and pepper to taste
- touch of oregano and rosemary
- 1 Tbsp. sugar (if you please)
Method
- Put
- oil
- into large skillet which can be tightly covered. Add
- onions and brown lightly.
- Add vegetables in order of their cooking,
- i.e.
- peppers,
- eggplant,
- tomatoes
- and greens.
- Add sugar, pepper, salt and seasoning at this point. There
- will be plenty of broth.
- Cover tightly and cook slowly until vegetables are almost tender. After removing cover, use large
- spoon to make wells on top of mixture.
- Break one egg for each person; cover tightly and poach eggs.
