Wash and chop vegetables. Set aside. cook the cotyledons in a small pot with hot water.
In a deep pan, fry both sides of chicken pieces.
Then add vegetables and fry until it changes in color. Then add grated garlic in the middle of the pan and mix it with the rest of the ingredients.

Pour cotyledon's water away, then add it to the pan. Add a cup extra water and a cup sour orange juice or halftime cup verjuice.

After an hour, when chicken pieces are almost cooked, break eggs between chicken pieces and wait for 15-20 minutes.

Now it's ready to be served with pilaf and salad or fresh garlic or any other side dish you like.