8 slices bacon
2 carrots, cut into 1/2 inch chunks
1 pound chicken, cut into chunks
2 eggs
salt and pepper to taste
1 cup water
2/3 cup olive oil
1/4 teaspoon coarse salt
1 chicken bouillon cube
1/4 cup water
2 tablespoons olive oil
2 teaspoons lemon juice
Place bacon in a large skillet over medium heat. Cook until evenly brown; drain. Drain bacon grease. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Saute meat until no longer pink, about 5 minutes. Remove meat from skillet and set aside.
Stir bacon grease into skillet over medium heat. Reduce heat to medium-low; cook for about 45 seconds, stirring constantly. Keep the bacon grease in the skillet and stir in the egg, salt and pepper.
Stir salt and pepper into skillet. Cook and stir about 5 minutes. Stir in water, olive oil, lemon juice and bouillon cubes. Reduce heat to medium. Bring to a slow simmer, stirring occasionally, until chicken is cooked through (no longer pink in center, if it isn't already), about 10 minutes.