Kasha z Kurkoyu i Yaitsem (Savory Millet Porridge with Chicken and Egg)
♡
Main
Breakfast
Eastern Europe
Medium
High Protein
Did you know?
Millet was once one of the most important grains in village cooking across Eastern Europe before potatoes and wheat became more dominant.
Method
Rinse the millet thoroughly under warm water.
Add millet and water to a saucepan, bring to a boil, then simmer until tender.
In a frying pan, heat oil and cook the diced chicken until golden and fully cooked.
Fry or soft-boil the egg separately.
Fluff the millet with a fork and season with salt and pepper.
Spoon the millet into a bowl and top with the chicken, egg, and chopped herbs.
Serve hot.
Nutrition per serving
470
kcal
31
g protein
39
g carbs
21
g fat
Approximate values, not medical advice.
More recipes
Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.