1 pound boneless, skinless chicken breast halves
1 (14 ounce) can diced tomatoes with green chile peppers
1 cup cooked and cubed chicken breast meat
2 cups cooked chicken broth
4 teaspoons vegetable oil
2 teaspoons white sugar
2 1/2 teaspoons dried Italian seasoning
1 tablespoon paprika
Cut chicken into smaller pieces.
In a large bowl, combine chicken, tomatoes, chiles, broth, oil, sugar, seasoning and paprika. Stir together well. Top chicken with leftover chicken pieces.
Bring a large pot of water to a boil. Add chicken pieces and eggs and cook, turning once, for 30 to 35 minutes or until chicken is no longer pink and yolks are opaque. Remove chicken from broth; discard with any remaining ingredients.