1red onionwhole, half sliced and other half coarsely chopped
6tablespoonsextra virgin olive oil
4eggs
4cupsrotisserie chickencooked, sliced
12cherry tomatoeshalved or 1 big tomato, sliced
1/8teaspoonsaltplus 1/4 teaspoon
1/8teaspoonground pepper
parsleyfresh, finely chopped
Instructions
This recipe calls for 4 servings in individual saucepans that you can take straight from the stove to the table. If you don't have small individual saucepans, just use one large saucepan to accommodate all 4 servings.
On medium heat, in a saucepan with 4 tablespoons of extra virgin olive oil, sautè the potatoes. When they are almost cooked, add the chopped onions. Cook the potatoes until they are cooked through and toasted outside.
In another medium saucepan, over medium heat, pour the remaining extra virgin olive oil. When it's hot, cook the eggs. Sprinkle the 1/8 teaspoon salt. Meantime, go back to the other saucepan while waiting for them to cook.
In the large saucepan with the potatoes, push the potatoes on one side. Sautè the remaining sliced onions in one side of the saucepan, tomatoes in another side and the chicken in another side. Cook for about 3 - 5 minutes.
Season with the remaining 1/4 teaspoon salt and the pepper.
When the eggs are cooked, put them on top of the chicken and potatoes.