Cucuzza Stew - cooking recipe

Ingredients

1/4 cup olive oil
1 large cucuzza squash, peeled and cut into 1 inch slices
1 medium onion, sliced
2 -3 garlic cloves, minced
1 -2 green pepper, seeded and chopped
1 (28 ounce) can tomatoes with juice
6 large basil leaves, chopped
salt and pepper
6 large eggs

Preparation

Heat oil in a 6 quart dutch oven. Saute Cucuzza, onions, garlic and peppers until translucent or about 5 or 6 minute Add the can of tomatoes and the juice and continue cooking on medium heat until it comes to a low simmer. Add the basil salt and pepper.
Crack each egg onto the top of the stew. Be sure the mixture is at a low boil, then cover and cook until the yolks are hard.
Serve with a fresh crusty bread.