How to make
Cut the white chicken meat into cubes and season it with salt and pepper.
Heat oil in a pan and fry the previously separated onion rings and crushed garlic. Add the chicken, then the cleaned and sliced mushrooms.
When the meat is fried, add the tomato paste dissolved in 1/2 cup (100 ml) of water, red wine and julienned peppers. Season it with herbs and a pinch of cumin.
Distribute this mixture into clay pots and put them to bake for about 10 minutes after the oven warms up.
Take them out and break an egg over each.
Put them back and bake until finished.
