A hearty slow-cooked stew of tender chicken or beef with onions, peppers, tomatoes, and mushrooms, baked in individual clay pots with an egg cracked on top just before serving.
Ingredients
600g chicken thighs or beef chuck, cubed
2 large onions, sliced
2 red bell peppers, diced
200g mushrooms, sliced
3 ripe tomatoes, chopped
4 eggs
2 tbsp sunflower oil
1 tsp paprika
1 tsp black pepper
Salt to taste
Fresh parsley
Instructions
1Season cubed meat with salt, pepper, and paprika. Brown in sunflower oil in a hot skillet until golden on all sides, about 5 minutes.
2Add sliced onions to the skillet and cook until softened and translucent, about 5 minutes.
3Add diced peppers, sliced mushrooms, and chopped tomatoes. Stir and cook for another 5 minutes until vegetables begin to soften.
4Divide the meat and vegetable mixture among four individual clay pots or oven-safe ramekins.
5Cover pots with lids or foil and bake at 180C for 40 minutes until meat is very tender and sauce has thickened.
6Remove lids, crack one egg into each pot, and return to the oven uncovered for 5 minutes until the egg whites set but yolks remain runny. Garnish with parsley.
Did You Know?
In traditional Bulgarian inns called mehanas, kavarma arrives at the table still bubbling in its clay pot, and the waiter cracks the egg tableside.