Turkish Eggbowl with Chicken

Dice the pepper, finely chop the onion, quarter the tomatoes and dice the chicken.

• ½ Bell pepper, red (~ 2.6 oz)
• ½ Onion, red (~ 1.5 oz)
• 2.5 oz Cherry tomatoes
• 1.8 oz Roasted chicken breast, sliced

Heat the olive oil in a non stick frying pan. Add the onion, chicken breast and peppers into the pan and fry until the onions turn translucent.

• 1 tsp Olive oil

Add tomatoes, paprika, chili, salt and pepper into the pan and fry for approx. 1-2 minutes.

• ½ tsp Sweet paprika, ground
• ½ tsp Crushed pepper
• Salt
• Black pepper

Turn the heat to low, add the eggs into the pan fry for approx. 3-5 minutes until the eggs start to set.

• 2 Eggs (~ 3.9 oz)

Finely chop the parsley. Serve the eggs with the roll and top with parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 Whole wheat roll (~ 2.1 oz)

Enjoy your meal!