Tender shredded chicken nestled into a smoky, warmly spiced tomato sauce with softly set eggs on top — a bold and satisfying brunch straight from a single pan. Crumbled feta and fresh parsley finish it with a bright, tangy flourish.
ABy Annebala
Servings
2
2 tbsp Olive oil
1 piece Yellow onion
1 piece Red bell pepper
4 clove Garlic cloves
1.5 tsp Ground cumin
1.5 tsp Sweet smoked paprika
1 tsp Ground coriander
0.5 tsp Chili flakes
1 can Crushed tomatoes
300 g Cooked chicken
0.75 tsp Salt
0.5 tsp Black pepper
2 piece Eggs
0.25 cup Fresh flat-leaf parsley
50 g Feta cheese
4 slice Crusty bread
Calories
1130 kcal
Protein
66g
Carbs
86g
Fat
61g
Fiber
11g
Sugar
16g
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Build the Tomato Base
1. Heat olive oil in a large skillet or cast-iron pan over medium heat. Add the diced onion and sliced red bell pepper and cook, stirring occasionally, for 7–8 minutes until softened and lightly golden.
2. Add the minced garlic, cumin, smoked paprika, and chili flakes to the pan. Stir and cook for 1–2 minutes until fragrant.
3. Pour in the crushed tomatoes, then season with salt and black pepper. Stir to combine and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the sauce has thickened noticeably and the flavors have melded.
Bake the Eggs
4. Using a spoon, create 4 shallow wells in the tomato sauce. Carefully crack one egg into each well. Cover the pan with a lid and cook over medium-low heat for 5–7 minutes, until the egg whites are fully set but the yolks remain runny. Check frequently — they can overcook quickly.
Finish & Serve
5. Remove from heat and immediately crumble feta cheese over the top and scatter with fresh parsley. Serve straight from the pan with crusty bread for scooping.
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