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Preparation time: 20 minutes
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Cook time: 20 minutes


1 kg 2,2 lb chicken thighs
6 6 eggs
1 1 large onion, chopped
1 1 small red pepper, cut into strips
1 1 small yellow pepper, cut into strips
60 ml 4 tbsp olive oil
4 4 cloves garlic, finely chopped
5 ml 1 tsp mild paprika
5 ml 1 tsp ground turmeric
5 ml 1 tsp ground cumin
2 2 pinches red pepper flakes (optional)
180 ml 0,75 cup chicken or vegetable stock
796 ml 3,36 cup whole Italian tomatoes
30 ml 2 tbsp flat parsley, chopped fine
salt and fresh ground pepper
24 24 mini pita breads (optional)



  • Season chicken thighs with salt and pepper. Heat 2 tbsp. olive oil in a large frying pan and fry chicken thighs until golden brown. Remove from heat and set aside.
  • Add the rest of the olive oil to the pan and fry the onion for one minute. Add the peppers and cook, stirring, for two minutes.
  • Add the garlic and spices and cook 1 minute. Deglaze pan with the chicken stock. Crush tomatoes with your fingers, add to pan and bring to a boil. Add salt and pepper. Add the browned chicken thighs, cover and let simmer 20 minutes or until sauce thickens. Keep warm. 
  • When time to serve, transfer each portion to an individual-size cast iron pan.
  • With a spoon make a well in the tomato sauce and break an egg into it. Cover and let simmer gently 5 to 6 minutes or until the white is cooked.
  • Sprinkle with chopped parsley and serve. 
  • Accompany with pita bread.

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