Yes, you can skip the rest of these things.
The Egg
5 min (1.5 cups)
3 Tbsp. vegetable oil
6 Tbsp. eggs
4-5 fl oz. nonstick cooking oil
1 tsp. salt
12 Tbsp. water to keep out any oil
12 Tbsp. nutritional yeast
12 tsp. garlic powder
1 tsp. ground coriander
12 tsp. kosher salt
Instructions
Heat some oil in a large pot. Cook it slightly until it begins to turn brown, about 5 minutes. The onions should start to soften and release from your hands.
Meanwhile, with a big slotted spoon brush on a dry rimmed spoon, add the chicken mixture to a shallow pot over medium high heat. Cook until it begins to turn translucent, about 2 minutes longer. Add garlic powder and cook until it is melted and golden brown, about 10 minutes. This should be the consistency you want to use.
Transfer the chicken mix from the pot to a large nonstick skillet. Cook them until tender, about 1 minute. Turn the heat up slightly to get them brown.
Add the garlic and cook until slightly browned, about 30 seconds, then add the broth. Stir constantly as I do it.
Add the onion mix to the skillet along with the broth for a little flavor. Add the spices, spices mix, and saut until the onions have melted and start to turn translucent. Sprinkle the potatoes, turn the heat out a bit, and cook for about 30 seconds longer. Add the cooked potatoes. Reduce the heat and cook for 1-12 minutes longer for the potatoes to fully cook, the broth should have thickened. Add enough red wine vinegar, salt and bay leaf to get their juices going.
Stir in the eggs, the vegetable oil, and the spices. Pour the chicken mixture over the potatoes, turning to coat them in a thin layer. Add the potatoes, turn off the heat, and cook for an additional 20 seconds. Add the potato mix if you’d like.
Serves 16 to 18
Ingredients
For the Eggs
3-4 medium onions, peeled and cut into 7 pieces
10 oz. nonstick cooking oil
2 tsp. garlic powder
2
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