Eggs have long been a great way to stretch the components of a meal, and this recipe is in that spirit. First chicken breasts are sauteed with minced garlic, olive oil, and chopped cilantro until browned and cooked through. Then shoestring potatoes (from a package) are added and cooked until tender. Finally the beaten eggs are added and cooked until set, for an easy omelet. Serve with a simple green salad for a quick weeknight dinner.


  • 3 chicken breasts
  • 4 garlic cloves
  • olive oil
  • cilantro (chopped)
  • 1 package potatoes (shoestring)
  • 5 eggs


  1. Cut chicken breasts into small pieces.
  2. Mince garlic cloves.
  3. Heat olive oil in a large saucepan and sauté garlic.
  4. Add cilantro and cook briefly.
  5. When garlic starts to brown, add chicken to pan.
  6. Cover and cook until chicken is done.
  7. Add potatoes and cook until tender.
  8. Beat eggs and add to pan.
  9. Stir and cook until eggs are done.
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