Cowboy Bowl with Fried Egg

Finely dice the onion, garlic and pepper.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)

Cut the chicken into bite size pieces.

• 3.5 oz Chicken breast

Heat the canola oil in a non stick frying pan over medium heat. Fry the onion, garlic, chicken and pepper until the onions turn translucent. Add the tomato paste and fry for approx. 1 minute.

• 2 tsp Canola oil
• 2 tsp Tomato paste

Add the chopped tomatoes, corn, cocoa powder and chili into the pan and let simmer for 5-7 minutes. Stir occasionally.

• 7.1 oz Tomatoes, diced, canned
• 1⁄3 cup Sweet corn, canned
• 1⁄3 cup Kidney beans, canned
• ¾ tsp Cocoa powder
• ½ tsp Crushed pepper

Heat the canola oil in a non-stick frying pan over medium heat. Add the eggs and fry until the whites are set, but the yolks are still runny.

• 1 tsp Canola oil
• 2 Eggs (~ 3.9 oz)

Serve the bean-chicken-veggie mix, season with salt and pepper and top with the cheese and eggs.

• Salt
• Black pepper
• 2 Tbsp Gouda, grated (or Cheddar)

Enjoy your meal!