Bulgarian pork baked in clay pots (Kavarma)

1. Cut the pork shoulder into 2 cm cubes and brown in batches in the oil in a heavy-based frying pan over high heat; season with salt and pepper.

2. Add the onions, cut into half-moons, and fry for 5 minutes, then add the pepper strips and sliced mushrooms and cook together for another 5-6 minutes.

3. Take off the heat, sprinkle with the paprika, add the diced tomatoes and the white wine and bring to the boil for 2-3 minutes.

4. Divide the mixture between 4 small clay pots (gyuveche) or one medium ovenproof dish, cover and bake in an oven preheated to 180 °C for 40 minutes.

5. Remove the lids, crack an egg into each pot and bake uncovered for another 8-10 minutes until the whites have set but the yolks are still runny.

6. Serve sprinkled with chopped parsley, in the hot pots, with fresh bread.

Tip: Kavarma is one of Bulgaria's best-loved restaurant dishes; you can also make it with chicken or veal. If you don't have clay pots, a large lidded roasting tin works too – crack the eggs into little hollows.