Ingredients
ServingsOriginal: Serves 4
- Flour500 g
- Warm water300 ml
- Dry yeast7 g
- Vegetable oil50 ml
- Pork neck, with its fat, diced600 g
- Eggs4
- Paprika2 tsp
- Hot chilli, to serve2
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dice the pork into centimetre cubes, salt it generously and leave it two hours in the cold.
Dissolve the yeast in the warm water and leave it ten minutes, until it foams.
Knead a soft dough from the flour, sponge, oil and salt and work it ten minutes.
Let it rise an hour somewhere warm, until doubled.
Divide the dough into four and stretch each into an oval thirty centimetres long.
Fold the edges in to make a rim and spread the meat with paprika over the whole surface.
Bake at 250 °C for twenty minutes, crack an egg on top and give it five more.
