makes 4-5 portions:
2 chicken breasts
10 oz. pork loin, diced
1/2 kg. potatoes
2 sliced onions
2 red bell peppers
3 tbsp. olive oil
4 oz. feta cheese
4 sticks asiago cheese
dried herbs (oregano, basil, thyme to taste)
salt and pepper
chopped parsley for garnish
In a large earthenware pot combine the diced meats, thick sliced potatoes and tomatoes, sliced onion and red peppers, olive oil, dried herbs, 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.