Chicken and Bean Skillet with Egg and Bell Pepper

Juicy chicken strips, spiced kidney beans and a fried egg from the pan make a filling, protein-rich main dish for everyday cooking. A dollop of low-fat quark goes well with it.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g chicken breast fillet
• 1 can kidney beans (drained weight approx. 140 g)
• 1 pc red bell pepper
• 1 pc onion
• 1 pc garlic clove
• 200 g passata
• 2 pc eggs
• 150 g low-fat quark
• 1 tbsp cooking oil
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• salt
• pepper

Method

1. Pat the chicken breast fillet dry, cut it into cubes of about 2 cm and season with salt, pepper and half of the paprika powder.
2. Dice the onion and the bell pepper, finely chop the garlic. Rinse the kidney beans in a sieve and let them drain.
3. Heat 1 tbsp cooking oil in a large pan and fry the chicken cubes on all sides for about 5 minutes until golden brown. Then remove them from the pan.
4. In the remaining fat, fry the onion and bell pepper for about 4 minutes, then add the garlic and cumin and toast briefly.
5. Stir in the passata, the remaining paprika powder and the kidney beans, season with salt and pepper and simmer for about 5 minutes.
6. Return the chicken to the pan and heat briefly. Press two wells into the mixture and crack the eggs into them.
7. Cover the pan and let the eggs set over medium heat for about 5 minutes.
8. Mix the low-fat quark with salt and pepper and serve as a dollop on top of the dish.