Kavarma

каварма · Kavarma

Ingredients10

• pork shoulder800 g
• onions4
• green bell peppers3
• tomatoes4
• sunflower oil80 ml
• sweet paprika1 tbsp
• salt1 tsp
• black pepper1/2 tsp
• eggs4
• fresh parsley2 tbsp

Method

1. Cut the pork into bite-sized cubes. Slice the onions, seed and slice the peppers, and chop the tomatoes.
2. Heat the oil in a heavy pot and brown the pork on all sides over medium-high heat.
3. Add the onions and cook until soft, then stir in the peppers, tomatoes, paprika, salt, and pepper.
4. Cover and simmer gently for about 1 hour, stirring occasionally, until the meat is tender and the sauce is thick.
5. Spoon the stew into individual clay pots. Make a well in each and crack an egg into it.
6. Bake at 180°C for 10–12 minutes, until the egg whites are set but the yolks are still soft.
7. Scatter with chopped parsley and serve hot in the pots.