Chicken Saute with Eggs
(Yumurtalı Tavuk Sote)
2/3 cup cooked medium size chicken or turkey pieces
2-3 tbsp extra virgin olive oil
1 small onion, sliced
1/4 bell pepper, julienne cut
1 tbsp milk
Pinch of muscat
Crushed red pepper
Saute the bell pepper and onion with olive oil for 2-3 minutes, stirring occasionally. Add the chicken pieces, stir.
Meanwhile, give the eggs, milk, muscat, salt and pepper a brief whisk in the bowl. Pour it into the pan; stir occasionally with a wooden spatula. Don't overcook the eggs! Serve it garnished with red pepper flakes.
Serve the Chicken Saute with Eggs as a light lunch:)