Cheesy Buckwheat with Chicken and Eggs

1.In a large saucepan, bring the chicken broth to a boil.

2.Add the buckwheat and rice to the saucepan. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the grains are cooked and tender.

3.While the grains are cooking, heat a separate pan over medium heat. Add the diced chicken meat and cook until it is no longer pink in the center.

4.Once the grains are cooked, remove the saucepan from the heat. Fluff the grains with a fork.

5.In the same saucepan, create four wells in the buckwheat and rice mixture.

6.Crack one egg into each well. Sprinkle salt and pepper over the eggs.

7.Cover the saucepan and return it to low heat. Cook for about 5 minutes or until the eggs are cooked to your desired doneness.

8.Sprinkle shredded cheese over the top of the dish. Cover the saucepan again and cook for an additional 2-3 minutes or until the cheese has melted.

9.Remove the saucepan from the heat and let it sit for a few minutes before serving.

10.Divide the cheesy buckwheat mixture into serving bowls and garnish with any additional desired toppings, such as chopped parsley or diced tomatoes.

11.Serve hot and enjoy!