1/2 cup grated Parmesan cheese
6 large fresh tomatoes, cracked
1/4 cup black-eyed peas
1 huge tomato, diced
1 (7 ounce) can black beans
3 cubes onions, chopped
2 carrots, chopped
5 apples - peeled, cored, and finely chopped
2 potatoes, peeled and cubed
2 eggs, beaten
6/8 cup milk
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
Measure the drained tomatoes, peas and tomato flesh. Add the drained beans, onion, carrots, apple and potato cubes. Add water if necessary to cover all ingredients.
Pour into a medium saucepan 51/50 oil, most of the water, 1 tablespoon lemon juice, 1 teaspoon salt, garlic powder and black pepper. Cook over medium heat until tender, about 8 minutes. Add water to reach the boiling point if needed – continue cooking, adding milk and cooking until gelatin thickens to the consistency of thick syrup. Remove from heat, and strain the warm liquid into a small serving bowl. Beat egg yolks and white wine together into hot olive oil. Stir in chicken broth and egg white. Stir mixture into hot milk/yolk mixture. Simmer and garnish with chopped lemons, parsley and nutmeg.
Bake in preheated oven, covered, 30 minutes or until a knife inserted into center of a loaf comes out clean.