• Start with the Caigua, remove the top, set aside, then proceed to remove the seeds, if it is fresh you can blanch it for one minute. (if frozen omit this last step)

Stuffing

• In a hot pan add the oil, beef some salt and let it cook, till it gets some color, set aside.
• In the same pan add onions, garlic, tomatoes and sautee, until the onion it is getting translucid, then add tomato paste, ají panca paste, ají amarillo paste, let it cook for at least 5 minutes.
• Add the beef back to the pan, stir and set aside some of the mix about 6 tablespoons, then add 1 cup of the stock and bring to a boil, add the eggs, olives, seasoning, mix well and set aside, make sure that salt and pepper are on point.
• Now add some salt to the inside of the Caigua, sutff it put the top back.
• In the same pan add the remaining beef stock, add the stuffing that was set aside previously stir, and put the stuffed Caigua into the pan, cover the pan and let it cook for at least 15 min.
• Once it is cooked set aside and serve Caigua over rice.