For those times when you've woken up too late for breakfast but it's too early for lunch, these Eggs in a Pot are the brunch food that you need! Filling and tasty, this dish is perfect for using up any bits in the fridge that you can find. Can also be a vegetarian dish, just substitute the chicken, anything would work but I'd recommend potato or halloumi.
Throw together for a dish that requires minimal washing up and makes for a fun table sharing meal.
1 Red Onion
1 Red Pepper
6 Cherry Tomatoes
1 Chicken Breast
Handful of Spinach
Tin of Chopped Tomatoes
Clove of Garlic
400ml Chicken Stock
Putting it all Together
Start by heating some coconut oil in a deep pan and chop or crush your garlic. Add to the pan along with the spinach and cook until wilted. Remove from the pan and set aside.
Add the chicken breast to a saucepan and cover with chicken stock, and cook on a medium heat.
Heat a little more oil and add the chopped red onion, cherry tomatoes and red pepper to the deep pan. Cook until soft, before adding the spinach back to the pan.
Remove the chicken from the saucepan, and cut into strips before adding to the main pan. Add the tinned tomatoes into the remainder of the chicken stock and stir through before pouring over the ingredients.
Add chilli flakes, salt and pepper and crack the eggs on top.
Leave the eggs to cook for a couple of minutes before sprinkling with chopped chives, removing from the heat and serving with some chorizo and toasted baguette.