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1
Rinse and pat the meat dry with paper towels.
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2
If using a whole leg, season with salt and pepper and rub with olive oil, then heat 1/3 cup of the olive oil in a large flameproof baking pan over high heat.
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3
Add the meat and sear in the oil, turning to brown on all sides.
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4
If using stewing pieces, season with salt and pepper, then heat 1/3 cup of the olive oil in a Dutch oven or large stewing pot and brown the meat over high heat.
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5
Remove from the pan or pot.
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6
Preheat the oven to 375 degrees.
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7
Meanwhile, heat 1/3 cup of the remaining olive oil in a large, wide pot over medium heat, add the scallion greens, reduce heat to low, and cook, stirring, until wilted, 7 to 8 minutes.
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8
Season with salt and pepper and add the paprika.
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9
Cook, stirring, until very soft and well blended with the paprika, another 10 to 12 minutes or so.
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10
Remove from the heat and mix in the mint.
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11
Spread the scallions over the bottom of a large roasting pan.
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12
Place the meat (leg or stewing pieces) on top and place in the oven.
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13
Adjust the seasoning with salt and pepper, add the water, and roast, covered with aluminum foil, until the meat is very tender, about 1 1/2 hours.
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14
About 15 minutes before the meat is ready, remove the foil, beat the eggs and pour over the meat.
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15
Continue baking until the eggs form a crust.
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16
Remove from the oven, let cool slightly, and serve.
