Ingredients Edit

Directions Edit

  1. Boil the christophines adding 2 teaspoons of salt to the water.
  2. When they are tender turn off the heat.
  3. Peel and cut into small cubes.
  4. Heat a tablespoon of oil in a shallow pan.
  5. Sautee the onions, add the pepper, tomatoes, and garlic.
  6. Add the christophines, let simmer until most of the liquid has evaporated.
  7. Add the eggs and let simmer till the eggs harden.
  8. Adjust salt to taste and sprinkle cheese before serving.

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