2 chicken breasts, 10 oz. pork loin, diced, 1/2 kg. potatoes,
4 ripe tomatoes,
2 sliced onions, 2 red bell peppers, 3 tbsp. olive oil, 4 eggs, 4 oz. feta cheese, 4 sticks asiago cheese,
1 pinch mixed dried herbs,
1 tsp. salt and pepper to taste,
2 oz. dried soudjuk (optional),
1 tsp. chopped parsley.
Recipe: In a large earthenware pot combine the diced meats, thick sliced potatoes and tomatoes, sliced onion and red peppers, olive oil, dried herbs (summer savory, oregano, basil, thyme), salt and pepper. Add about 3 oz. of water to the pot, cover with the lid and cook in a preheated oven until the potatoes are soft. Taste for salt and check the level of the liquid to be 1 inch from the bottom. When done, crumble the feta on top, add the 4 eggs and asiago cheese and cook uncovered for 7-8 minutes more. Remove from the oven and let it sit with the lid on for about 10-15 minutes before serving. At the end you should still have some liquid left at the bottom of the pot. Sprinkle the gyuveche with parsley and serve.
