Rinse the buckwheat groats under cold water.

Heat cooking oil in a pan or pot over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes.

Add diced onion and bell pepper (and mushrooms if using) to the pan and cook until softened, about 5-6 minutes.

Stir in the rinsed buckwheat groats, water or broth, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and buckwheat is tender. Stir occasionally.

While the buckwheat cooks, fry or cook the eggs in a separate pan to your liking.

Once the buckwheat mixture is cooked, stir in the thinly sliced skilandis.

Serve the buckwheat mixture in bowls. Top each serving with a cooked egg and sprinkle with grated cheese. Add fresh herbs or a dollop of sour cream/crème fraîche if desired.