Eastern European · Lunch · Dinner
Kavarma
Кавърма
A hearty Bulgarian stew of tender pork, sweet peppers, mushrooms and tomatoes scented with paprika and savory, baked in clay pots and finished with an egg set on top. This lighter version uses lean pork tenderloin and just a spoonful of oil.
- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Serves
- 4
Calories come from: Carbs 22% · Fat 33% · Protein 45%
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Ingredients
For 4 servings- 500 gpork tenderloin, trimmed and cut into 2 cm cubes
- 1 tbsp14 gsunflower oil
- 2 medium220 gonions, sliced
- 2 large300 gred bell peppers, cut into strips
- 200 gwhite mushrooms, sliced
- 1 small15 ggreen chili, sliced (optional)
- 3 cloves9 ggarlic, chopped
- 2 tsp5 gsweet paprika
- 3 medium360 gripe tomatoes, chopped
- 1/2 cup118 gdry white wine
- 1/2 cup120 gwater
- 1 tspdried savory
- 1 tsp6 gsalt
- 1/2 tspblack pepper, ground
- 4 large200 geggs
- 1/4 cup10 gfresh parsley, chopped
Steps
- 1
Heat the oven to 180 °C / 350 °F.
- 2
Heat the sunflower oil in a large non-stick pan over medium-high heat.
- 3
Brown the pork cubes on all sides, about 5 minutes.
- 4
Add the onions and cook, stirring, for 5 minutes until softened.
- 5
Add the bell peppers, mushrooms and chili (if using) and cook for 5 minutes.
- 6
Stir in the garlic and paprika for 30 seconds, keeping the heat moderate so the paprika does not burn.
- 7
Add the tomatoes, wine, water, savory, salt and black pepper and bring to a simmer.
- 8
Divide the stew between 4 small clay pots, or spoon it into one ovenproof dish, and cover with lids or foil.
- 9
Bake for 40 minutes until the pork is tender.
- 10
Uncover, make a small hollow in each pot and crack in an egg.
- 11
Return to the oven uncovered for 10–12 minutes until the egg whites are fully set.
- 12
Sprinkle with parsley and serve hot, taking care as the pots will be very hot.
Swaps, storage and make-ahead
Swaps
- Use skinless chicken breast or thigh cubes instead of pork tenderloin for a different lean protein.
- Replace the white wine with an equal amount of low-sodium chicken or vegetable stock if you prefer to cook without alcohol, choosing one labelled gluten-free to keep the dish gluten-free.
- Swap dried savory for dried thyme or oregano if savory is hard to find.
- Leave out the green chili for a milder stew that is friendlier for kids.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The baked egg is best eaten fresh, so store the stew without eggs where possible, and do not freeze portions with egg.
Make ahead
Cook the stew through the 40-minute bake up to 2 days ahead and refrigerate it in the pots or dish. Reheat covered until steaming hot, then add the eggs and bake uncovered until the whites are fully set.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (516 g) | Per 100 g | |
|---|---|---|
| Calories | 341 kcal | 66 kcal |
| Protein | 36.7 g | 7.1 g |
| Carbohydrates | 17.8 g | 3.4 g |
| of which sugars | 9.5 g | 1.8 g |
| Fiber | 4.8 g | 0.9 g |
| Fat | 11.8 g | 2.3 g |
| of which saturated | 3 g | 0.6 g |
| Sodium | 737 mg | 143 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
