Ingredients
- 1/4 pound bacon, chopped
- 1 pound yellow onion, chopped
- 2 pound garlic cloves, sliced
- 1/2 pound leftover cooked chicken (can be beef or pork too), chopped or shredded
- 2 ear corn on the cob, cooked and sliced off the cob
- 2 ear tomatoes, chopped
- 1 cup rice cooked
- 1 cup egg
Preparation
Baking Directions:
Sauté the bacon until it's completely rendered.
Remove the bacon from the pan and set to the side.
Sauté the onion until it is nice and caramelized, about 5 minutes.
At 3 minutes, toss in the garlic to sauté, but don't let it brown.
Add the chicken, corn, tomatoes and rice and warm through, about 3 minutes.
Crack egg over the top, put a lid on the pan and cook until yolk is still runny.
To serve, break yolk and toss through the pan.
Season with salt and pepper and sprinkle with leafy herbs.