Cut chicken into portions and fry in butter until golden brown, then sprinkle with cut in stripes onion, add butter, and keep frying for 7 minutes. Pour sieved tomatoes in and stew for 20-25 minutes.

Before completing, sprinkle with salt and pepper, thinly chopped greens, bring to a boil, pour in 3 whipped eggs, and remove from the heat. Boil the remaining eggs.

When serving, garnish with chopped eggs and greens.