Recipes Using Chickens and/or Eggs Have Always Been Popular as a Source of Nutrition and Enjoyment for Our Families. 

Chicken Meat is high in protein and since it's low in fat, it's also low in calories which makes it one of the healthiest meats you can eat. Pound for pound, eggs are also incredibly high in protein too.

When you also consider that both chicken and eggs taste great as well as being great for you, you've got a winning combination!

Chicken in it's simplest form can be fried, baked or barbecued and is delicious with just your favorite seasonings or barbecue sauce. After you're done checking out this page, here's some more Chicken and Egg dishes you might want to try out..

Eggs can be fried, scrambled, poached, sunny side up, over medium, deviled, hard boiled... well you get the idea. Here are some more great ideas for Egg only Recipes and you can see more recipes based on Chicken only Here.

Both Chicken and Eggs are extremely versatile and are used in 100's if not more, different recipes.

Family enjoying a delicious chicken dinner together.

We're including some here for your dining pleasure. We hope you enjoy them!

Eggs in Marinara or Spaghetti Sauce over Toasted Sourdough Bread

By: Angelina O.

San Andreas, California

Such a simple recipe, but one I loved and always had at my grandparents house on the weekends.

My grandfather owned a restaurant and always had leftover sauce in the refrigerator.


Eggs, Leftover spaghetti sauce or jarred marinara sauce, Crusty sourdough bread, sliced


Heat the sauce over medium heat in a pan. Crack open the eggs right into the sauce; you can do a few at a time if you space them far enough apart. Cover the pan and cook until the eggs are done to your liking. Serve one egg and about 1/4 - 1/2 cup of sauce over toasted sourdough bread. Delicious!

(I gotta say Angelina, That does sound delicious!)

Here's another one.

Guatemalan Chicken Soup

By: Sergio P.

Chicama, Peru


1 Piece chicken breast-bone in, ½ cup uncooked Rice, salt to your discretion, (I put in about a small teaspoon's worth) 2 Entire medium sized tomatoes, 1 medium sized onion and a dash of Cilantro.


1. Boil chicken breast in a pot of water for 30-60mins. This will create the base for the soup. After chicken is cooked, remove, and strain while keeping the broth.

2. Afterwards, return chicken to broth and continue to boil. At this point, add salt to your discretion.

3. Add about a half a cup of rice. While the rice cooks, take this opportunity to dice the tomatoes and onion if you haven't already, as there will be a little downtime.

4. At this point, remove the chicken breast. Take off the skin and bone, and shred.

5. Once the rice is fully cooked, add the tomatoes, onion, shredded chicken, and cilantro. Cook for only a little bit more so the veggies absorb the broth but maintain they're crunchiness. And viola! Guatemalan Chicken Soup.

Background Story: I remember this recipe as it's how to cook a basic stew or soup of my people, who are from Guatemala originally. Since I was born in San Francisco, I didn't know much about my people's land until I went to my Grandma's house in Guatemala when I was 9.

Being the little devil I was, I loved playing with Guatemalan fireworks which resemble miniature sticks of dynamite. One morning, I was playing with the string of firecrackers and when it got to the biggest one, I flung it hastily to the right. To my horror, I saw a cloud of feathers fly up where I had flung it near the chicken pen.

All my grandmother found was a dead, almost fully plucked chicken and not being one to let anything go to waste, made chicken soup.

Not knowing I was the cause of her chicken's death, she served me a bowl which I could only look at in disgust.

Throughout the years, I've learned how to make the same soup, which is your average chicken soup with Central American broth.

(Sounds great Sergio and what a great story!)

To see more great meal ideas using chicken, Click HereFor more great ideas using eggs, Click Here.

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