Ever Since I Learned This Method, I’ve Always Been Making Eggs This Way (And You Will Too!)

Ever Since I Learned This Method, I’ve Always Been Making Eggs This Way (And You Will Too!)
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This recipe isn’t your ordinary scrambled eggs! It’s a flavor explosion with perfectly cooked, soft eggs nestled in a rich tomato sauce with colorful vegetables and tender chicken. The best part? It’s surprisingly simple to make!

I Used to Dread Egg Day… Until I Found This Recipe! (And Now You’ll Love Eggs Too)

Let’s be honest, folks. Sometimes breakfast gets boring. Especially when you’re stuck in a rut of scrambled eggs or fried eggs day in and day out. Don’t get me wrong, there’s a certain comfort in those classics. But trust me, after a while, even the most dedicated egg lover can start to crave something a little more exciting.

Well, fear not, fellow breakfast enthusiasts! Because I’m here to share a recipe that completely changed my egg game. It’s not your average scramble – it’s a flavor explosion with perfectly cooked, pillowy eggs nestled in a rich tomato sauce with colorful vegetables and tender chicken. And the best part? It’s actually surprisingly easy to make!

This recipe isn’t just about the taste, though (which is undeniably amazing). It’s also about the method. Forget the days of hovering over a pan, meticulously trying to get your eggs just right. This recipe uses a gentle steaming technique that practically guarantees soft, fluffy eggs every single time. No more rubbery disasters or overcooked yolks!

So ditch the spatula and the stress, and get ready to experience eggs in a whole new light. This recipe is a lifesaver for busy mornings, a crowd-pleaser for weekend brunches, and a delicious way to break out of your breakfast rut. Trust me, you’ll be wondering why you ever settled for plain old scrambled eggs again.

Why You’ll Love This Recipe

  • Effortless Eggs: Forget the pan! This method uses gentle steaming to create soft, fluffy eggs without any scrambling required.
  • Flavorful Surprise: The combination of juicy chicken, vibrant vegetables, and a savory tomato sauce creates a dish that’s more than just breakfast.
  • Endless Customization: Feel free to add your favorite vegetables or swap the chicken for another protein.


  • Eggs (desired amount)
  • 400 ml warm water
  • 1 tsp salt
  • 1 boneless, skinless chicken breast fillet, thinly sliced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 capsicum pepper (any color), chopped
  • 1 green pepper, chopped
  • 1 carrot, chopped
  • 1 tomato, chopped
  • 3 tbsp vegetable oil
  • 1 tsp tomato paste
  • Salt, black pepper, red pepper flakes (optional), thyme
  • 70 ml hot water


  1. Steam the Eggs: In a large pot or deep bowl, fill each cup (mugs or ramekins work well) one-third full with warm water (about 400 ml total) and add 1 teaspoon of salt. Carefully crack an egg into each cup. Arrange the cups in the pot and carefully add enough boiling water to reach one-third of the cups’ height. Cover and cook on low heat for 7 minutes. Drain the water carefully.
  2. Sauté the Chicken and Vegetables: While the eggs are steaming, heat oil in a large pan over medium heat. Add the sliced chicken and cook until browned. Add the chopped onion and garlic, and cook for 2 minutes until softened.
  3. Add the Vegetables and Spices: Add the chopped capsicum pepper, green pepper, and carrot to the pan, and cook for another 2 minutes. Stir in the chopped tomato and cook for 1 minute.
  4. Create the Sauce: Add the tomato paste, salt, black pepper, red pepper flakes (if using), and thyme to the pan. Pour in the hot water (70 ml) and stir to combine. Bring to a simmer and cook on low heat until the sauce thickens and most of the liquid evaporates, about 5 minutes.
  5. Assemble and Serve: Gently remove the steamed eggs from the cups and place them on a plate. Carefully pour the hot sauce with vegetables and chicken over the top of the eggs. Enjoy!


  • Feel free to experiment with different vegetables like broccoli, zucchini, or mushrooms.
  • Don’t have hot water? No problem! Use warm water and simmer the sauce for a few extra minutes until it thickens.
  • This recipe is easily doubled or tripled to feed a crowd.

This recipe is a winner! It’s a fantastic way to elevate your eggs and create a satisfying and delicious meal. So ditch the pan and give this unique method a try. You’ll be amazed at the results!

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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