1/4 cup olive oil
2 teaspoons dried red chile peppers
1 1/2 teaspoons dried onion
1 1/2 teaspoons dried black pepper
1 1/4 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1 1/4 teaspoons dried oregano
1 teaspoon dried thyme, crushed and 2 teaspoons dried sage
2 tablespoons dried parsley
1/2 cup chopped fresh spinach
5 tablespoons bacon grease
1/4 cup water
1 onion, chopped
1 (4 ounce) can tomato paste
2 teaspoons dried minced onion
2 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried basil
Heat olive oil in a medium skillet or saucepan over medium heat. Saute peppers and onion until they are almost translucent, about 5 minutes. Stir in black pepper, oregano, basil, salt, oregano, thyme, sage, parsley, spinach, bacon grease, water and onion. Mix well, and pour mixture over the rice. Cover, and simmer for at least 1 hour.
Meanwhile, in a small bowl, mix tomato paste, salt, onion, oregano, basil, parsley, spinach, bacon grease, water and chicken stock and season with salt, pepper and oregano. Mix well. Transfer chicken stock to a large saucepan and cook slowly over medium heat until thickened.
Meanwhile, in a medium skillet, heat bacon grease over medium heat and saute chicken until golden, about 5 minutes. Stir chicken stock into bacon grease and cook until thickened. Transfer chicken to the rice mixture.
Heat the remaining 1/2 tablespoon olive oil in a small skillet over medium heat. Stirring constantly, pour the chicken stock sauce mixture into the skillet and cook, stirring constantly, until rice is cooked, about 8 minutes. Transfer mixture to the rice mixture, cover and simmer for about 15 minutes. Stirring constantly, pour the chicken stock sauce mixture over the rice and stir to coat.
Reduce heat to medium and return the skillet to medium high heat. Return the skillet to medium high heat and heat until oil is just boiling, about 15 minutes. Return heat to low and stir the bacon grease into the skillet.
Return the cooked rice mixture to the pan and stir in tomato sauce, cheese, bacon grease and water. Saute mixture with the skillet heat until cheese is melted and bacon is melted, about 5 minutes. Stirring constantly, pour sauce over rice and stir the chicken stock mixture into the skillet.
Cover the pan with two towels and place the lid on the buns. Using a sharp knife, cut the tied edges to seal in the rice while baking. Brush toothpicks with the egg yolks, and place under the rack of the oven.
Bake in the preheated oven for 45 minutes, then reduce heat to 350 degrees F (175 degrees C) and let cool completely. Using a sharp knife, score the edges of the nest when it comes out of the oven. Using a fork, poke holes in the bottom of each basket. Using a serrated knife, remove the remaining layers of eggs and reserving the yolks. Brush at least 15 minutes of eggs onto each basket. Allow eggs to cool. Return basket by toothpick to the rack of the oven. Place on a wire rack to cool overnight.
Remove the fruit from the oven and peel the skin off. Place the peeled fruit in a plastic container. Heat the olive oil in a large skillet to 375 degrees F (190 degrees C).
Mix remaining egg yolks, cheese, bacon grease, tomato paste, oregano, basil, parsley and spinach in a small bowl. Dip the basket in egg yolks, then sprinkle with cheese. Use a slotted spoon to seal the mouth, keeping yolks intact. Serve with fresh fruit for dipping.