Egg Special Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), pressed | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1/4 teaspoon dried dill weed | ||
| Dried oregano | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Mostaccioli | 1 Cup (16 tbs) | |
| 2 lbs. zucchini, cut in 1 inch cubes | ||
| Eggs | 4 , beaten | |
| Corn chips | 1/2 Cup (16 tbs), crushed | |
Directions
In a large skillet, melt butter over medium heat.
Saute onion in butter until golden.
Add tomato sauce, water, garlic, salt, sugar, dill weed, oregano and pepper.
Bring to a boil.
Add mostaccioli.
Bring back to a boil, stirring often.
Add zucchini cubes.
Cover.
Cook over medium heat 20 minutes or until tender but firm.
Pour eggs over top.
Cover.
Cook 2 to 3 minutes longer until eggs are set.
Top with crushed corn chips.
Serve immediately.
Makes 4 servings.
Saute onion in butter until golden.
Add tomato sauce, water, garlic, salt, sugar, dill weed, oregano and pepper.
Bring to a boil.
Add mostaccioli.
Bring back to a boil, stirring often.
Add zucchini cubes.
Cover.
Cook over medium heat 20 minutes or until tender but firm.
Pour eggs over top.
Cover.
Cook 2 to 3 minutes longer until eggs are set.
Top with crushed corn chips.
Serve immediately.
Makes 4 servings.
Chef
