Chicken legs in a frying pan with egg and tomatoes

Step-by-step recipe

Step 1:

Cut away some of the skin from the inside of the chicken legs.

Step 2:

Make 7 parallel cuts on the top side of each leg.

Step 3:

In a bowl, combine salt, dried garlic, paprika, black pepper and stir.

Step 4:

Sprinkle the chicken legs with the seasoning and rub it into the skin and meat. Do the same with the other side.

Step 5:

Pour a tablespoon of olive oil into the frying pan and add 20 grams of butter.

Step 6:

Fry the legs on both sides.

Step 7:

Break three eggs into a bowl, add salt and black pepper, and beat lightly with a whisk.

Step 8:

Cut the onion into half rings, the tomatoes into cubes and finely chop the parsley.

Step 9:

Add the onion to the chicken and sauté for a while.

Step 10:

Add tomatoes, distributing them between the chicken legs, sprinkle them with salt and sugar.

Step 11:

Add dried basil and simmer covered.

Step 12:

Pour in the egg, covering the tomatoes, and sprinkle the entire contents of the pan with parsley.

Step 13:

Boil the pasta.

Step 14:

Place the legs on plates, add the cooked pasta and top with the tomatoes and egg from the pan.

Cooking tips

The cuts on the chicken legs will allow the meat to be properly seasoned.

For a side dish, it’s better to use shell pasta – it will mix better with the vegetable sauce.

To prevent pasta from sticking together while cooking, add a little vegetable oil to the water.