Eggs in mortar with salt-cured pork
Ingredients
3 eggs
2 ripe tomatoes
60g feta cheese
40g salt-cured pork
Olive oil
Fresh oregano
Salt
Pepper
Method
Grate the tomatoes and sauté them in a pan with a little olive oil until all the liquid has evaporated. Then add salt, pepper, and the homogenized eggs. Stir constantly until thickened, then add crumbled feta cheese. Serve with toasted bread slices, salt-cured pork, fresh mountain oregano, and a drizzle of olive oil.
More information
A traditional dish from Western Greece combines fresh eggs from local poultry with salt-cured pork, preferably from Ilia. Salt-curing is an ancient preservation method that involves salting the meat, smoking it over wood and local aromatic plants, and then boiling it with wine and flavoring it with orange zest. Salt-cured meat is best enjoyed fresh or preserved in oil for a longer period.
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