6 tablespoons of olive oil
4 eggs
9 slices of bread without crust
1/4 cup of brandy
1 clean lizard of 1.5 kg
1 tablespoon of salt
250g of smoked bacon (bacon) in slices
4 tablespoons of chopped parsley
1 1/4 cups of dry tomato cut into pieces
3 1/2 cups of water
6 tablespoons of olive oil
4 eggs
9 slices of bread without crust
1/4 cup of brandy
1 clean lizard of 1.5 kg
1 tablespoon of salt
250g of smoked bacon (bacon) in slices
4 tablespoons of chopped parsley
1 1/4 cups of dry tomato cut into pieces
3 1/2 cups of water
1
In a large frying pan, heat two tablespoons of olive oil over medium heat
Add the eggs and cook, stirring constantly until creamy. Reserve
2
Roll out slices of bread to make them very thin
Place in a bowl and drizzle with brandy. Reserve
3
Open the lizard along its length without separating the two parts
Season with salt
4
Arrange bacon slices on top of the meat, one next to the other
Cover with mixed eggs and sprinkle parsley
5
Form a layer with bread slices and cover with dry tomato
Roll up the meat like a roulade
6
Tie with string and secure ends with toothpicks
In a large pot, fry the meat in remaining olive oil until golden brown on all sides
Add water, cover and cook for one hour until the meat is tender
Serve with the sauce that formed in the pot.
