How to make
Cut the pork into small pieces. Put them to saute in a little oil until tender, then drain from the oil.
In the same oil, saute the roundly sliced leeks and carrot sticks. Add the julienned peppers. Season with paprika and ground black pepper, savory herb and spearmint.
Add the meat to the vegetables, pour in the wine and about 2/5 cup (100 ml) of water. Distribute the mixture into clay pots and break an egg over each.
Put the clay pots in a cold oven and bake at 370°F (190 °C) until the browning of the eggs.
