best recipe

30

Servings for: 2-3 people

Prep Time: 10 minutes

Prep Time Structured Data Format: PT10M

Cooking Time: 15 minutes

Cooking Time Structured Data Format: PT15M

Total Time Structured Data Format: PT25M

Number calories for this recipe: Not specified

Number fat for this recipe: Not specified

Recipe Cuisine: Not specified

Ingredients:

• Boneless, Skinless Chicken Breast: 1 lb (about 2 small breasts, cut into ½-inch cubes)
• Large Eggs: 4-6 (depending on your preference)
• Olive Oil: 2 tablespoons (extra virgin)
• Yellow Onion: 1 small (finely chopped)
• Garlic: 2 cloves (minced)
• Smoked Paprika: 1 teaspoon
• Dried Oregano: 1 teaspoon
• Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
• Salt: ½ teaspoon (or to taste)
• Black Pepper: ¼ teaspoon (freshly ground)
• Fresh Parsley: 2 tablespoons (chopped, for garnish)

Instructions:

1. RAW chicken can be prepared by dried with a paper towel. Put the cubed chicken in a medium bowl and toss with smoked paprika, dried oregano, salt, pepper, and optional red pepper flakes, until evenly coated.
2. HEAT the olive oil in a 10 or 12 inch cast-iron skillet or other non-stick skillet on medium-high heat. When the oil is sparkling, place the chopped onion and cook at least 2-3 minutes until it will become soft.
3. SAUTE the marinated chicken in the skillet by flattening it out to a flat layer. Stirring every now and then, cook it in 5-7 minutes, or until chicken is golden brown and cooked through. Add in the garlic that has been crushed together with the minced garlic and stir to cook till fragrant.
4. Make tiny wells using the backside of the spoon on the chicken mixture. Gently crack one egg into each well. This helps keep the eggs separated as they cook.
5. COOK the eggs to your desired doneness. Cover the skillet and cook at 3-4 minutes to obtain a runny yolk. For firmer yolks, cook for 5-6 minutes. The tops of the eggs will cook by use of the steam closed by the lid.
6. DECIORATE the cooked dish by sprinkling fresh chopped parsley thereon. Serve immediately directly from the skillet.

Notes:

• Tips for Success: Don’t crowd the pan; cook chicken in a single layer to get a good sear. Control egg doneness by keeping a close eye on them. For extra richness, add grated cheddar, Monterey Jack, or feta cheese during the last 2 minutes of cooking.
• Variations:
  • Spicy Southwest Skillet: Add 1/2 cup black beans and 1/2 cup corn with the chicken. Use a teaspoon of cumin and garnish with avocado, salsa, and sour cream.
  • Mediterranean Twist: Stir in 1 cup of fresh spinach until it wilts before adding the eggs. Garnish with crumbled feta cheese, chopped Kalamata olives, and fresh dill.
• Serving Suggestions: Serve with crusty sourdough bread for dipping, slices of fresh avocado, or a side of fruit salad.
• Using Leftover Chicken: This is a great shortcut. Add pre-cooked chicken with the onions to warm through, then proceed with adding garlic and eggs.
• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat. Note that egg yolks will likely cook further during reheating.
• Health Information: The recipe is described as healthy, packed with lean protein, low in carbohydrates, and suitable for low-carb, keto, and high-protein diets.