Chicken and Pancetta Sautewith summer squash / tomatoes / fried egg
- Summer squash - 16 oz, chopped (sub zucchini)
- Leeks - 2, white parts chopped
- Pancetta - 4 oz, diced (look for pre-diced pancetta near the deli meat)
- Basil - 8 leaves, chiffonade
- Tomatoes, medium - 2, chopped
- Chicken, ground - 1 lbs (sub any ground meat)
- Coriander, ground - 1/2 tsp
- Paprika - 1/2 tsp
- Lemon juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Heat a saute pan or wok over medium heat. Add pancetta and saute until pancetta is crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
- Drain off all but 1 Tbsp / 15 mL (for 4 servings; adjust if customizing) of oil (or add a splash of cooking oil if the pan looks dry).
- Add leeks and saute until tender, ~2 minutes.
- Add chicken with some salt and pepper and saute, breaking it apart, until chicken is nearly cooked through, ~5 minutes.
- Add summer squash and saute for 4 to 5 minutes. Add ground coriander, paprika, and tomatoes and saute until spices are fragrant, 1 to 2 minutes more.
- Remove pan from heat and stir in lemon juice and pancetta. Set aside, covered to keep warm.
- Heat a nonstick pan with oil over medium heat. Crack eggs into pan and fry until cooked to your liking - on one side for sunny-side up or flip to cook on both sides.
- Divide chicken between serving plates. Top with basil and a fried egg. Season egg with some salt and pepper. Enjoy!
This meal has 30 reviews
Solid. Came together easily with veggies prepped. Although still look some time to saute. Kids liked it well enough.
I didn't think the egg added anything. I'd have preferred some onion and maybe some cheese. Needed LOTS more pancetta. Might be good with bacon.
Super tasty and easy! I think I’d add more pancetta next time. I ate it for breakfast the next day.
We liked it a lot!! We also added some pine nuts at the end.
Delicious!! Can’t wait to make again!
Yummy! I left out the squash and tomatoes and added an onion, and cooked my egg in the rendered fat from the pancetta according to Smitten Kitchen's "the crispy egg" method. Would repeat- low effort and tasty.