The cuajado was born in eastern lands as an alternative to meat fasting in times of Lent. Rich in ingredients and flavors, is a kind of great omelet based on beaten eggs, fried plantains and fish such as dogfish, ray (aka mongrel), salted fish and there are regions which replaces the fish for tortoise or turtle. Usually served with white rice or cassava bread (cookie made with yuka).

Ingredients

For annatto oil
	1 tablespoon Annatto seeds
	¼ cup Vegetable oil
For the stew
	12 Eggs
	½ kg. fresh Dogfish in slices or thick pieces
	2 tablespoon Vinegar or Lemon juice
	2-3 cloves Garlic, crushed
	1 Onion cut into brunoise
	1 peeled Tomato, seeded and chopped
	⅓ red Bell pepper
	⅓ green Bell pepper
	3 Sweet peppers, seeded
	2 stalks Chives
	1 cup Cilantro leaves
	1 pinch Cumin
	1 cup White wine
	1 tablespoon Caper
	½ cup Stuffed olives
	1 cup Fish soup
	1 cup Raisins
	2 ripe Plantains fried in slices
	1 larged boiled Potato, sliced
	2 tablespoons Breadcrumbs
	Salt
	Pepper
	Aromatic Herbs to taste

Utensils

Knife

Cutting board

Medium pot

Big cauldron

Beater

Baking tray

Preparation

For the annatto oil

1. In a saucepan and simmer add a tablespoon of annatto seeds in the oil until it is red colored, careful not to come to a boil.

2. Remove from heat, rest and go through a strainer to use just the oil. Reserve.

For the stew

1. In a bowl introduce the dogfish in water with two tablespoons of lemon juice or vinegar for 3 minutes and rinse thoroughly.

2. In a saucepan over medium heat boil the dogfish in plenty of water until soft.

3. Remove the fish and reserve the broth.

4. Allow the dogfish to cool, remove skin and discard.

5. It is necessary to break down the shark with the hands, removing the meat from the backbone.

6. Cut vegetables into brunoise or very small cubes.

7. In a saucepan saute the onion and garlic in annatto oil until caramelized.

8. Add the paprika and sweet pepper and stir for 2 minutes.

9. Add the fish and fry a little.

10. Add 1 cup broth dogfish and let cook until more or less dry.

11. Add the cilantro, tomatoes, salt and pepper to taste and a dash of cumin.

12. Continue cooking over medium heat until the casserole is dry.

13. Pour the rest of the fish broth and continue stirring for a few minutes.

14. Add the olives, capers and raisins.

15. Sprinkle with herbs to taste, continue stirring and reduce heat.

16. In a bowl beat the egg whites until stiff with a teaspoon of salt and pepper to taste.

17. Add the egg yolks one at a time, stirring constantly.

18. In a greased baking sheet with butter place a layer of beaten egg, then place the fish, plantains and potatoes, cover with another layer of beaten egg and sprinkle with breadcrumbs (the assembly process must be done. (quickly because eggs shakes can be disassembled)

19. Bake for about an hour or until golden brown on temperature of 250 °C.

20. Serve in portions.