Eggs with Chicken and Vegetables

Name: Eggs with Chicken and Vegetables
Ingredients: 6 eggs; 2 chicken breast fillets (400 g); 1 zucchini (250 g); 1 tomato; salt, pepper; spices to taste

A hearty and delicious dish that works great for breakfast — or really any time of day. It's baked in the oven and built around chicken breast fillet, zucchini, and tomato, but you can easily swap in whatever you have in the fridge. The fillet can be replaced with any cooked meat you have left over from lunch or dinner, and the vegetables can be swapped for other veggies you enjoy.

Ingredients:

Makes 6 servings:
6 eggs
2 chicken breast fillets (400 g)
1 zucchini (250 g)
1 tomato
salt, pepper
spices to taste

How to cook eggs with chicken and vegetables

Cut the chicken breast fillet into small cubes and sauté in clarified butter or a mix of vegetable and butter. Season with salt, pepper, and spices — I added a little dried garlic and parsley.