Cut up the chicken and wash well. Brown the chicken in a little olive oil over medium-high heat.
In another pot, stir-fry for 1-2 minutes the garlic, onion, and allspice seeds, then add the tomatoes.
Dissolve 3 tbsp black recado in a little water and add to the tomato mixture. Add the chicken and simmer on low heat for one hour.
While the chicken is simmering, mix in a bowl 3 tbsp recado seasoning and 2 raw eggs with a fork until blended then add the ground pork. Combine so that the meat holds together. Boil remaining eggs, cool them, peel them and cut them in half (crosswise, not lengthwise). Cover each 1/2 of the boiled egg with the meat mixture, forming meatballs. Add to the chicken mixture and cook until done.