Ingredients
Check off ingredients as you go
Serves 8
- 400 g (14 oz) cooked spaghetti or tagliatelle
- leftover roast chicken
- 8-10 large eggs (depending on their size)
- Salt, pepper
- neutral oil
In a nonstick Dutch oven or deep pot, pour in a thin layer of oil (you really don’t need much if your pot is nonstick) and heat it.
Meanwhile, beat the eggs in a large bowl with the cooked pasta and the shredded chicken, and season with salt and pepper.
When the oil is hot, pour in the whole mixture. Leave on high heat for a few minutes, then reduce to medium heat (5 on an induction cooktop), cover and cook gently for 25 minutes. Once the egg is set, turn off the heat, loosen the edges slightly with a knife if needed and turn out onto a serving platter.
Enjoy warm or cold.
If you like egg cakes to go with your chicken soup, or sliced as a starter, you should love Minina
Chicken minina
Click on the picture for the recipe