Savory Chicken & Egg Breakfast Stew

Ingredients

• •1 tablespoon olive oil
• •1 pound boneless, skinless chicken thighs, diced
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •4 cups low-sodium chicken broth
• •1 teaspoon smoked paprika
• •1 teaspoon dried thyme
• •4 large eggs
• •1 cup fresh spinach
• •Salt and pepper to taste
• •Fresh parsley for garnish

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced chicken thighs and cook until browned, about 5-7 minutes.

3. 3

   Stir in the diced onion, minced garlic, and red bell pepper. Sauté until vegetables are soft, about 3-5 minutes.

4. 4

   Pour in the chicken broth and add paprika, thyme, salt, and pepper. Bring to a simmer.

5. 5

   Carefully crack the eggs into the simmering stew, cover, and let cook for 5-6 minutes, or until the eggs are set but yolks are still runny.

6. 6

   Add fresh spinach just before serving, stirring gently to wilt it into the stew.

7. 7

   Serve hot, garnished with fresh parsley.