3 tablespoons olive oil, divided
7 green onions, thinly sliced
1 teaspoon minced garlic
salt and ground black pepper to taste
1/4 cup minced fresh basil
1/2 teaspoon garlic powder
1/2 teaspoon salt and pepper to taste
3 tablespoons diagonally sliced garlic
3 tablespoons chopped fresh basil
1/2 teaspoon dried oregano
2 teaspoons white sugar
1/2 teaspoon dried oregano
Heat olive oil in a large saucepan over medium heat. Saute green onions for about 3 minutes. Stir in garlic and salt and pepper. Add basil, garlic powder, salt and pepper; simmer 10 to 20 minutes, or until potatoes and eggs have set.
Perform same cooking but boil in water for 3 to 4 minutes. Drain and rinse with cold water. Let cool until desired consistency. To serve, dish chicken in bowls and sprinkle pimento mixture over it.