Jambalaya Egg Bake

In a 12-inch straight-side, ovenproof skillet heat olive oil over medium heat. Add onion, celery, sweet pepper, and garlic. Cook and stir until onions are translucent and beginning to brown, 5 to 7 minutes. Add sausage, shrimp, and chicken; toss to combine. Add garlic powder, cayenne, thyme, bay leaf, salt, black pepper; toss to combine. Stir in diced tomatoes, tomato sauce, and chicken stock to skillet; bring to a simmer. Stir in rice; return to simmer. Cook, covered, over medium-low heat 20 to 25 minutes or until rice is tender.

Meanwhile, place a rack in upper third of oven; preheat oven to 375°F.

Remove skillet from heat; uncover. Stir in parsley. Using the back of a spoon, make six indents in rice mixture. Crack an egg into each. Bake, uncovered, 10 minutes or until whites have set and yolks start to thicken. Remove from oven; cool slightly. Discard bay leaf.

For shredded chicken, cook 8 ounces of skinless, boneless chicken breasts in a skillet with water, covered, 15 minutes or until done (165°F).