“Kavurma” is basically cooked and preserved meat (pork, sheep, goat, beef or buffalo). First it is cooked in its own fat in a pot along with some salt and spices. Then the meat is preserved for months in containers covered in animal fat. This dish is simply delicious and effortless! Kavurma will add extra flavor to your eggs! Try it!
Serves: 4 Prep. time: 10′ Cooks in: 30′ Ready in: 40′
200 g feta cheese, diced
200 g kavurma, diced
2 medium fresh ripe tomatoes, grated
1 ripe tomato, peeled, diced
1/4 cup extra-virgin olive oil
2 medium garlic cloves, finely chopped
some dried marjoram
Heat oil on medium heat and cook garlic until fragrant. Add all tomato, marjoram, salt and pepper and simmer for 10-15 minutes until most liquid has evaporated.
Preheat oven at 200oC. In a large oven-proof frying pan transfer tomato sauce, feta cheese and kavurma. Break all eggs in holes in the tomato sauce, season with salt and pepper and bake for 15 minutes or until whites are cooked. Serve with sourdough bread.
Και η συνταγή στα ελληνικά: Σαγανάκι με καβουρμά, ντομάτα, φέτα κι αβγά