2 (10 ounce) packages frozen chopped spinach, thawed
2 (10 ounce) cans diced tomatoes with green chile peppers (they can be found at winery, grocery stores)
2 cups cooked black or yellow egg yolks
3 tablespoons vegetable oil for frying
1/3 cup distilled white vinegar
1/2 cup sliced fresh pineapple
1/2 cup diced celery
1/4 cup orange juice
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
Spread a layer of shredded lettuce on a medium skillet. Fry the spinach in vegetable oil in a 10 inch skillet, turning once, until it's golden. Drain grease and set aside.
In a medium bowl combine the tomato, green bell pepper, orange pepper, celery, lemon juice, paprika, tomato preserves and egg yolks. Stuff the yolks with eggs and pop slices of pineapple into the center of each one.
Fry the mushrooms in a large skillet, stirring occasionally to get the juices flowing. Fry them in the hot oil, stirring constantly, until golden brown. Drain off liquid, drain into a large bowl. Pour into a bowl, add the egg yolks and mix well.
Fry the egg yolks in a large skillet over medium heat. Add the vinegar. Stir until the egg yolks are completely coated. Stir in pineapple, celery and orange juice. Mix well and dredge the veggie mixture in paprika. Drizzle with crushed red pepper flakes.
⭐ ⭐ ⭐ ⭐