Ingredients
3 garlic cloves, minced
1/2 onion, julienned
500 ml chicken stock
50-100g shredded chicken, to taste
1 egg
1 teaspoon of sweet paprika.
3 tablespoons of olive oil
1/4 remaining old baguette, cut into 5mm slices
Elaboration
Brown the garlic in olive oil in a saucepan over medium-low heat, until it turns a little brown
Reserve a tablespoon of garlic oil.
Add the onion to the pan, sauté over medium-low heat, stirring frequently, until tender but not burnt.
On the other hand, grease a large skillet with half of the reserved garlic oil.
In this skillet, brown the slices of bread on one side over medium-low heat.
Remove the slices and grease the pan again with the remaining reserved oil.
Brown the slices of bread on the other side.
When the onion is ready, add the chicken and brown it for about 1 minute, it should turn a little brown.
Sprinkle the paprika, stir the onion and the chicken and immediately add the broth and bring to the boil over high heat.
Don’t forget the bread. It burns !!
In a bowl, crack the egg and break the yolk a little with a fork.
Once the broth begins to bubble, add the egg, stir with a fork and remove from the heat as soon as it begins to curdle a little.
Add all the slices of bread and cover the pan.
Let stand a few minutes before serving.