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