Kavarma

Ingredients

• 1.5 lb pork shoulder, cut into bite-sized chunks
• 2 tbsp sunflower oil
• 2 onions, sliced
• 2 carrots, sliced
• 2 bell peppers, mixed colors, sliced
• 5 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp dried savory (or thyme)
• 2 bay leaves
• 1/2 cup white wine
• Salt and black pepper
• 4 eggs
• Chopped parsley, to serve

Before you cook

• Cut the pork shoulder into bite-sized chunks.
• Slice the onions, carrots, peppers and mushrooms.
• Mince the garlic.

Steps

1. Heat the oil in a heavy pot or clay pot over medium-high heat.
2. Brown the pork chunks on all sides, about 6 minutes, then remove them.
3. Add the onions and carrots to the pot and cook for 6 minutes until softened.
4. Stir in the peppers, mushrooms and garlic and cook for 5 minutes.
5. Return the pork to the pot along with the sweet paprika, smoked paprika, savory, bay leaves and a good pinch of salt and pepper.
6. Pour in the wine and let it bubble for 1 minute.
7. Cover and simmer over low heat for 50 minutes, stirring occasionally, until the pork is tender.
8. Uncover and make four small wells in the stew with a spoon.
9. Crack an egg into each well.
10. Cover again and cook for 4 minutes until the egg whites are just set.
11. Remove the bay leaves and scatter with chopped parsley before serving.