Donya Aurora Eggs

Method

1. Remove the yolks from the egg-white halves without tearing the whites. Mash the yolks finely in a bowl.
2. Heat 1 tablespoon oil over medium heat and cook the onion and garlic until softened.
3. Add the ground pork and break it into fine crumbs. Cook until no pink remains and the edges begin to brown.
4. Stir in bell pepper and raisins, season with salt and pepper, and cook until the mixture is dry rather than saucy. Cool completely.
5. Mix the cooled pork with the mashed yolks. The filling should hold together when pressed; add a spoonful of beaten egg only if it feels crumbly.
6. Pack the filling firmly into the egg-white cavities, forming a small mound, then chill 15 minutes.
7. Dust each stuffed half lightly with flour and dip in beaten egg. Shallow-fry filling-side down over medium heat until golden, then turn briefly to heat the white.
8. Drain on a rack or paper towel and serve warm with banana ketchup or spiced vinegar.