Chicken Chighirtma

Ingredients

3 chicken Legs
1 medium onion
3 tablespoons Butter
4 large ripe tomatoes
3 eggs
Salt, as per Taste
Red and black chili pepper powder, a pinch

Procedure

Chop up the onions and fry till golden. Remove to a new dish in a bowl or plate.
Reduce the flame to low and add in the butter and sauté the chicken legs 10 minutes. Sprinkle with red, black pepper powder and salt into taste. Add the skinned and chopped tomatoes as well as fried onion slices. Try to apply ripe and soft tomatoes,; otherwise you can dissolve 1 tablespoon tomato paste in warm water and pour into the dish in addition to the tomatoes.
Without putting the lid on, allow the food to cook on high heat once it is boiling, cover the dish and lower the heat and continue cooking on low flame.
When it is thick enough in consistency, break the eggs in a bowl and beat well with a fork. Add in a pinch of salt and black pepper. Pour over the mixture slowly. Do not stir the mixture once you have added the beaten eggs.
Close the lid and wait till the eggs are firm and cooked over a very low heat.
It is ready. Transfer into a platter and put finely chopped parsley leaves on top.
Serve either with bread or rice and plenty of leafy vegetables. Bon Appetit!