Chicken With Eggs Recipe


Chicken With with eggs recipe will make you crazy about it. What better way to show love for your loved ones, friends or family than with this mouthwatering tasty dish? This Japanese Chicken and Egg Rice Bowl is a very easy and quick one too. A recipe that is liked by everyone around you who eats it.

Eggs are full of protein and are nutrient dense. This article will discuss the health benefits of eggs so you can use this information to educate yourself with confidence.

Chicken With Eggs Recipe

Typically enjoyed in Mexico for breakfast, chilaquiles are made with tortilla chips covered in salsa and served with fried eggs, chicken, queso fresco and/or cream. Broil tomatoes, jalapeno, onion and garlic, and blend with spices like oregano, for a vibrant homemade salsa to pour over the crunchy tortillas.

  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 6 servings


  • 6 plum tomatoes, halved lengthwise
  • 1 jalapeno pepper, halved lengthwise (remove seeds for less heat)
  • 1 white onion, quartered
  • 2 cloves garlic, unpeeled
  • 2 tablespoons vegetable oil, plus more for frying
  • 12 corn tortillas, each cut into 8 wedges
  • Kosher salt
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon dried oregano
  • 3 tablespoons ancho chile powder
  • 1 bunch cilantro, stems and leaves separated
  • 1 rotisserie chicken, skin removed, meat shredded
  • 1 cup low-sodium chicken broth
  • 6 large eggs
  • 1/2 cup grated cotija cheese 6 radishes, thinly sliced
  • 1/3 cup Mexican crema or sour cream (optional)


  1. Preheat the broiler. Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan. Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
  2. Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute. Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sesame seeds and toast until golden, 2 to 3 minutes. Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
  4. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
  5. Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves. Drizzle with crema, if desired.

Japanese Chicken and Egg Rice Bowl

Quick and easy, this popular restaurant dish is easy to perfect at home.

Oyakodon, in a white ceramic bowl alongside wooden chopsticks, a small ceramic bowl holding togarashi seasoning, and an additional bowl of oyakodon off to the left side.


  • The broth is flavored with a balanced mixture of soy sauce and sugar for a sweet and salty profile.
  • Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor.
  • Reserving extra egg yolks and adding them back to the bowl (or bowls) at the end gives the dish extra richness.

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that’s easy to make at home, with minimal ingredients, in about 20 minutes. This kind of quick and easy one-pot rice bowl is a huge time-saver in the kitchen.

In Japanese, oya means “parent,” and ko means “child.” Donburi, typically shortened to just don, means “bowl,” though, like “paella” or “casserole,” it’s also the name of any dish served in a donburi. These dishes are frequently (but not always) composed of ingredients simmered together in broth, then poured over rice. In this case, the oya and the ko are chicken and egg.

Making Oyakodon Broth

To make it, I start with the classic Japanese sweet-and-savory combination of dashi, soy sauce, sake (make sure to use a dry one), and sugar. Some folks use mirin instead of sake; either will work. After combining these ingredients in a saucepan and bringing the mixture to a simmer, I add a thinly sliced onion. If you want to get all fancy or plan on making this a lot, you can spring for a donburi pan, a small, saucer-like skillet designed specifically for simmering ingredients destined for rice-topping. Otherwise, a skillet will do fine. (You’ll just have to squish the ingredients around a bit to get them to fit perfectly on top of a bowl of rice.)

I like to use a little bit more broth than is typical—I start with about a cup for every three eggs—because I like to simmer it down to tenderize the onion and to concentrate the flavor of the stock. I find that cooking the onions for a full five minutes at a hard simmer before adding some thinly sliced chicken gives them plenty of time to tenderize.

Additional Oyakodon Ingredients

I also like to use boneless, skinless chicken thighs, which stay juicy as they simmer, though you can easily use chicken breast if you prefer. Just be sure to slice the chicken thin so that it cooks rapidly, and don’t let it overcook! Five to seven minutes is plenty of time for thighs, and three to four minutes should do for breast.

Breaking open an egg yolk in a bowl of oyakodon.

Once the chicken is cooked through, I add some sliced scallions. If you can get your hands on mitsuba, this is the place to use it. It’s a Japanese herb that looks and tastes a bit like parsley, but the flavor is much milder. The aroma reminds me a little of watercress, but without any of the pepperiness. It won’t make or break the dish, but it’s nice to have if you can find it.

Next, I add eggs. The key here is to not overbeat them. You want to see distinct sections of egg white and yolk. Chopsticks are my favorite tool for beating eggs like this, and the chopsticks can then be used to drizzle the eggs into the simmering broth (see the video below). Traditionally, you’d cover and simmer the eggs until they’re about half set, though nobody is stopping you from cooking them however you like them. Once the eggs are cooked, I pour the contents of the pan over rice. There will be quite a bit of extra juice. This is fine. It should soak into the rice and flavor the entire bowl.

Personally, I like to mix things up a bit by adding an extra egg white to the beaten eggs, reserving the yolk, cooking the oyako to medium, then adding the extra raw egg yolk back to the top of the bowl for mixing in.

But that’s just me.

How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl

  • Cook:20 mins
  • Active:20 mins
  • Total:20 mins
  • Serves:2 servings


  • 1 cup (240ml) homemade or instant dashi (see notes)
  • 2 tablespoons (30ml) dry sake
  • 1 tablespoon (15ml) soy sauce, plus more to taste
  • 1 tablespoon (15g) sugar, plus more to taste
  • 1 large onion (about 6 ounces; 170g), thinly sliced
  • 12 ounces (340g) boneless, skinless chicken thighs or breast, thinly sliced
  • 3 scallions, ends trimmed and thinly sliced, divided
  • 2 stems mitsuba (optional; see note)
  • 2 large eggs, lightly beaten (see note)

To Serve:

  • 2 cups cooked white rice
  • Togarashi (see note)


  1. Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.A four-image collage showing the initial oyakodon cooking steps. The top left image shows the onions being cooked in broth. The top right image shows the chicken, uncooked, added to the pan of onions. The bottom left image shows the cooked chicken, onions, and broth in the pan. The bottom right image shows the cooked chicken, onions, and broth topped with scallions.
  2. Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.A two-image collage. The top image shows the pan of cooked chicken, onions, stock, and scallions having the whisked egg poured in. The bottom image shows the pan now containing all of the ingredients, including the egg.
  3. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.A two-image collage showing the oyakodon being plated. The top image shows the cooked mixture being put into a bowl with rice. The bottom image shows the bowl now topped with a raw egg yolk.


Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors.

Mitsuba is a Japanese herb similar to parsley. It can be found in Japanese grocery stores; omit it if unavailable.

For a richer finished dish, use 4 eggs, reserving 2 of the yolks. Beat the extra egg whites together with the eggs in step 2, then add the reserved egg yolks to the finished bowls just before serving.

Togarashi is Japanese chile powder, which comes in both ichimi (chiles only) and shichimi (chiles blended with other dried aromatics) versions. Either will work on this dish.


Chicken Scotch Eggs

Ingredients:4 eggs400g chicken mince2 tbs finely chopped dill2 tbs finely chopped parsley2 tbs HP sauce2 tsp Dijon mustard1 1/2 cups panko breadcrumbsSalt and pepper, to season1/2 cup finely grated parmesan1/2 cup plain flour2 eggs, whiskedOlive oil cooking sprayTomato chutney, to serveBaby rocket, to serveCornichons, to serve


watch video

  1. Preheat oven to 200°C. Line a baking tray with baking paper
  2. Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water
  3. Place chicken mince, dill, parsley, HP sauce, Dijon mustard, 1/4 cup breadcrumbs, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions
  4. Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl
  5. Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust. Place on prepared baking tray
  6. Spray scotched egg with olive oil. Bake for 25 minutes or until egg is firm to the touch and golden. Serve with chutney, baby rocket and cornichons



Eggs are a nutritionally-packed food. The many benefits of eggs include:

  • Vitamins A, B5, B12, B2 add to your daily recommended requirement
  • Vitamins B6, D, E, and K are found in eggs
  • Selenium is a cancer-fighting antioxidant
  • Phosphorus aids in healthy bones and teeth
  • Calcium helps your bones stay strong
  • Zinc helps your immune system
  • Folate
  • Protein
  • Healthy fats
  • Omega-3 enriched eggs have even more healthy fat and Vitamins A and E


Eggs raise cholesterol, yes. But it’s the good cholesterol (HDL) that reigns. To explain it further, HDL is high-density lipoprotein. It’s been suggested that elevated levels of HDL lower the risk of stroke and heart disease. And just to clear up the cholesterol conundrum, your liver produces cholesterol every day, but when you eat more of it, the liver simply produces less. So, it evens out. Eggs don’t raise cholesterol in the blood of most people, saturated fats from processed foods do. And so does too much red meat.


Eggs have to be eaten in moderation, just like everything else because yes, if you eat an overabundance of eggs every day, and if you eat them fried in lots of butter and on top of a juicy burger, well, your heart may suffer. But eggs do contain heart-healthy and heart disease-preventing nutrients. Folate, unsaturated fatty acids, Vitamin E, and some B Vitamins are found in eggs.

Overhead view of a serving of Perfect Avocado Toast with Soft Boiled Egg on a white plate, ready to eat.


Eggs contain vitamin A, which is essential to eye health. This is crucial to point out because Vitamin A deficiency is the most common cause of blindness in children in developing countries, pointing to its importance. As well, zeaxanthin and lutein are two nutrients that can reduce the risk of macular degeneration and cataracts. One study showed that an egg yolk per day significantly increased both of these nutrients in the blood.


An egg contains 125.5 milligrams of choline (which is about ¼ of what you need). Choline is good for heart health but also essential to the brain. Choline helps to regulate memory and mood. Studies have proven that it helps cognitive function like visual and verbal memory. The membranes that surround your cells are formed with the aid of choline. During pregnancy and as well when breastfeeding, choline is essential for the baby’s brain development, too. 

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