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Equipment

  • 1 green cutting surface
  • 1 vegetable cutting knife
  • 1 pot wide and shallow
  • 1 wooden spatula
  • 1 frying pan
  • 1 general purpose knifesmall
  • 1 pool

Ingredients

  • 4 slices ofroast beef
  • 4 eggs
  • 2 ripe tomatoes, finely chopped
  • 4 fresh onions, finely chopped
  • 2 pcs. Chopped garlic
  • ½ cup of olive oil
  • 2 chopped green hot peppers
  • 300 gr. greens (any other grass of the season)
  • Half a Teacup of dill
  • 1/3 cup tea parsley
  • 1/3 cup tea fennel
  • Paprika
  • Salt and Pepper

Instructions

  • Put the oliveoil in a shallow and wide pot to burn.
  • Add the onions and garlic to fry
  • Add thegreens, cleaned, washed and cut, whatever is large.
  • Stir, letthem wither and add the peppers.
  • We firstlet them drink their liquids and then fry them.
  • Add thetomatoes, herbs and salt and pepper.
  • When theyare ready, put them in a frying pan, cut the confits (kavourma) into chunks,make a "nest in the center of the herbs", break an egg in the holeand put it in the oven, at 180c until the egg and the confits (kavourmas) arecooked.