Run out and catch yourself a gravid female iguana.
Skin it, removing the insides and saving the eggs, including the yellow
ones and the heart and liver. Dismember the iguana by cutting it down
the spine, dividing the halves into three pieces and the legs in two.

Place the meat in a pot of heated coconut oil and brown it lightly.
Drop in hot pepper and garlic to taste, and brown a little longer.

In another pot, boil eggs in their shells for 1/2 an hour w/chili pepper.
(Iguana eggs, boiled for 10 minutes and then sun dried have a cheese-like
flavor and are relished by all Darienites).

Drain and add to the meat along with the diced liver, heart, and yellow
eggs. cook until the broth has all but disappeared. Serve with rice
and beans.

From the Panama Canal Review Special Edition, 1973