Chicken Tomato Pasta with Eggs

Chicken Tomato Pasta with Eggs Ingredients: - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces - 1 pound pasta (penne, rotini, or your favorite shape) - 1 (28 ounce) can crushed tomatoes - 4 large eggs - 1/2 cup grated Parmesan cheese - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - Fresh basil leaves, chopped (for garnish) Instructions: 1. Cook pasta according to package directions. Drain and set aside. 2. While pasta is cooking, heat olive oil in a large skillet over medium heat. 3. Add chopped onion and cook until softened, about 5 minutes. 4. Add minced garlic and cook for another minute until fragrant. 5. Add chicken pieces to the skillet and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper. 6. Stir in crushed tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. 7. Gently stir in the cooked pasta into the tomato sauce until well combined. 8. In a separate bowl, whisk the eggs with Parmesan cheese, salt, and pepper. 9. Reduce the heat to low. Pour the egg mixture evenly over the pasta and chicken mixture. 10. Cook for 2-3 minutes, stirring gently, until the eggs are set but still slightly soft. Be careful not to overcook. 11. Remove from heat and garnish with fresh basil leaves. 12. Serve immediately.