Kavourmas and Eggs (Αυγά με Καβουρμά)
Serves 2 (Recipe can be doubled to serve 4)
Watercress salad, dressed simply with best quality olive oil and vinegar, is a good accompaniment; the peppery bite of watercress nicely balances the richness of eggs and pork.
1 cup thinly sliced yellow onion
1 cup kavourmas chunks (see previous recipe)
1-2 Tbsp. oil from kavourmas
Freshly ground black pepper
4 eggs
In well-seasoned cast iron frying pan, sauté onion and kavourmas, seasoned with freshly ground black pepper, in kavourmas oil until onion begins to turn golden. Evenly distribute meat and onions in pan. Whisk eggs together, and pour over kavourmas and onions. Turn heat down to low, cover pan, and cook until eggs are set.
Flip eggs and kavourmas onto platter, cut into pieces, and serve.