Eggs with Marrow Squash


        8 small marrow squash
        4 eggs
        1 Tbsp. butter
        1/2 Cup water
        Salt and pepper
Wash and slice squash into half inch slices. Stew gently in saucepan with the water until soft, or cook in a pressure cooker for 10 minutes. Pour into skillet or baking dish. Pour beaten, seasoned eggs over squash and cook in slow oven or over a low flame without stirring until eggs are set. Pour melted butter over eggs. Serve hot. Four portions.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)