Diced Chicken Ramen Bowl

SERVES: 10

1 case, thawed	Tyson® All Natural,* Low Sodium, Fully Cooked, Reverse Blend, ½" Diced Chicken
2 cups	Fire-roasted red peppers
12 cloves	Garlic
¾ cup	Red chili flakes
¾ cup	Cumin
½ cup, plus extra for seasoning	Kosher salt
1 cup	Cilantro, fresh
2 cups	Olive oil
1 gallons	Ramen noodles
½ gallon	Chicken broth
½ gallon	Beef broth
12	Eggs, large
6 cups	Baby spinach
2 bunches	Scallions, sliced
for garnish	Cilantro

In the bowl of a food processor, chop the fire-roasted red peppers, garlic, red chili flakes, cumin, salt and cilantro until it is a smooth paste. With the motor running, add the olive oil and blend until the sauce is smooth and creamy. Pour into a jar and store in the refrigerator until ready to use.
Bring a pot of water to a boil, then cook the ramen noodles according to package directions. Drain, rinse with cold water then drain again. Set aside.
Bring a small saucepan of water to a boil. Carefully lower refrigerator-cold eggs into the water, then lower boil to a simmer. Cook the eggs for 6-7 minutes, then carefully transfer the eggs to a bowl of ice water. Let the eggs cool for several minutes, then carefully peel and halve.
Heat the chicken and beef broth until hot. Divide the ramen noodles into bowls, top with spinach, pork slice and egg. Ladle the broth, then top with scallions and cilantro.