Author Notes
My mother made this dish for our family dinners whenever we wanted comfort food. I always think of her when I make it. It has chicken and egg–symbols of the life cycle. I usually serve it over some form of potato: mashed, boiled baked, or even fried (baked potatoes are the healthiest option) —Grace O
Ingredients
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2 tablespoons
olive oil
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2 tablespoons
minced garlic
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1/2 cup
diced onion
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2 cups
diced tomatoes
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12 ounces
skinless, boneless chicken breasts, cut into 2-inch strips
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1/2 cup
soy sauce
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2
bay leaves
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2
hard-boiled eggs
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1 pinch
ground pepper
Directions
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Heat the olive oil in an enamel-coated cast-iron casserole or Dutch oven over medium-high heat. Add the garlic, onion, and tomatoes and saute for about 5 minutes.
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Add the chicken, soy sauce, bay leaves, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes.
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Add the eggs and simmer until chicken is cooked through and sauce has thickened, about 10 minutes.
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