RECETAS Y COCINA

Ingredients

• 2 sliced onions
• 1 garlic clove
• 1 chopped green pepper
• 1 small Edam cheese (2 to 2 1/2 lbs)
• 2 lbs. shredded cooked chicken
• 3 tomatoes, chopped and peeled
• 1/4 cup sliced olives
• 1 tablespoon capers
• 1 tablespoon parsley
• 1/4 minced hot pepper (or hot sauce to taste)
• 1/2 cup raisins and chopped prunes
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 tablespoons mustard
• Salt and pepper to taste
• 2 tablespoons butter
• 5 eggs

Preparation

Slice the top off the cheese and reserve. Gently scoop out the inside, leaving a 1/4 to 1/2 inch shell. The cheese should resemble a hollowed out pumpkin.

Sauté the remaining ingredients, except the eggs, in the butter; simmer for about 20 minutes.

Beat 4 eggs and stir into the mixture.

Spoon it into the cheese shell, replace the top and spread remaining beaten egg on top to seal.

Grease a shallow baking dish and fill it with about 1 inch of water; set the cheese in the dish and bake at 350° F for 1 to 1 1/2 hours.

The cheese will expand and flatten slightly but will keep its basic shape.

Serve piping hot, cut into wedges.

Leftovers are good reheated.

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