Jenjig (Chormis/kavourma/egg stew)
2 cups (1 lb.) kavourma
6 slices chormis, diced
3 eggs, beaten
2 tbsp. lemon juice
6 cups water
1, Place kavourma and chormis in stockpot.
2. Cover with water, and cook over flame until boiling.
3. Add beaten eggs and lemon juice, and let simmer until eggs are cooked.
Serve with hard crusty bread.