4-5 small squash (koosa), washed and chopped (or
insides of squash which were cored for stuffed
1 small to medium onion, chopped
1 - 2 tomatoes, chopped
4-5 Tbsp. olive oil
Salt, pepper and allspice to taste
In large frypan, sauté onion in olive oil for 5 minutes. Add squash
and tomatoes. (If using insides of squash, place in colander and
drain well before using or squeeze water from squash with hands.)
Cook on low heat until tender. Break eggs into mixture. Add salt,
pepper and allspice to taste. Stir and cook just until eggs are
done and mixture is not watery.
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