How to cook
Clean the meat of all cartilage and cut it into small cubes. Braise it in oil until reddened. Add the wine and saute with the meat for about 1 min. for the alcohol to evaporate and leave only the flavor.
Cut the leeks into round slices, add them to the meat, then add chopped old onions, chopped garlic, finely chopped champignon, finely chopped peppers. Add a little paprika, pepper grain mix, salt, the broth and tomato paste. Sprinkle with savory herb and put on moderate stove for 20-30 min. to simmer.
Transfer to suitable bowls for baking in the oven. To each bowl add 1 tbsp oil on top. If needed, during baking, you can add a little warm water to each bowl as well.
Bake at 392°F (200°C) for 1 hour 30 min.
Shortly before you take the kavarma out of the oven, break an egg in each bowl and crisp for another 3-5 min. Sprinkle with parsley.
Notes: Normally you have to use pork shoulder for kavarma but I used loins because they aren't fatty and have no cartilage that need to be removed. The meat is a bit drier so I added a little more oil.
To chop the vegetables finely faster I used a blender for about 3-4 sec.