Breakfast Chili and Eggs Recipe
Introduction
This Breakfast Chili and Eggs recipe combines the hearty, robust flavors of a traditional chili with the creamy, rich texture of perfectly cooked eggs. It’s a filling and nutritious way to start your day, perfect for weekend brunches or whenever you need a little extra energy in the morning. The combination of spices and fresh ingredients will tantalize your taste buds and keep you satisfied.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper (red or green), chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- 1 cup vegetable or chicken broth
For the Eggs:
- 4 large eggs
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Sliced avocado
- Shredded cheese (cheddar or your favorite type)
- Sour cream
- Sliced green onions
Instructions
- Prepare the Chili:
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the finely chopped onion and chopped bell pepper. Sauté for about 5 minutes, or until they start to soften and become fragrant.
- Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Stir in the diced tomatoes (including their juices), black beans, kidney beans, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper if you prefer a bit of heat.
- Pour in the vegetable or chicken broth, stirring well to combine all the ingredients.
- Bring the mixture to a simmer. Reduce the heat to low and let it cook gently for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the chili to thicken.
- Cook the Eggs:
- While the chili is simmering, heat a non-stick skillet over medium heat and add the butter or olive oil.
- Crack the eggs into the skillet, taking care not to break the yolks if you prefer sunny side up or over easy eggs. Cook the eggs to your preferred level of doneness. For sunny side up, cook until the whites are set but the yolks are still runny. For over easy, gently flip the eggs and cook for an additional minute.
- Season the eggs with a pinch of salt and pepper.
- Assemble and Serve:
- Once the chili is ready, spoon a generous portion onto each serving plate.
- Place one or two cooked eggs on top of each plate of chili.
- Garnish with freshly chopped cilantro, slices of creamy avocado, a sprinkle of shredded cheese, a dollop of sour cream, and a few slices of green onion for added freshness and texture.
- Enjoy:
- Serve the breakfast chili and eggs hot. Consider adding some toast or warm tortillas on the side to complete the meal.
This dish is not only flavorful and satisfying but also packed with protein and fiber, making it an excellent choice for a nutritious breakfast. Enjoy the blend of spices, creamy eggs, and fresh garnishes for a delightful start to your day!
Source: withthewoodruffs.com
Breakfast Chili and Eggs Recipe
This Breakfast Chili and Eggs recipe combines the hearty, robust flavors of a traditional chili with the creamy, rich texture of perfectly cooked eggs. It’s a filling and nutritious way to start your day, perfect for weekend brunches or whenever you need a little extra energy in the morning. The combination of spices and fresh ingredients will tantalize your taste buds and keep you satisfied.
- 4 slices Center Cut Bacon
- 1 White Onion (finely diced)
- 1 Poblano or Bell Pepper (finely diced)
- 2 cloves Garlic (minced or grated)
- 1 pound raw Turkey Breakfast Sausage*
- 1 packet Chili Seasoning
- 28 oz can Fire Roasted Crushed Tomatoes
- 3-4 cups Beef Broth (to desired consistency)
- Add the bacon to a Dutch oven or soup pot over medium heat. Fully cook the bacon before transferring to a paper towel.
- Add the onion and pepper to the remaining bacon grease. Cook for 2-3 minutes to soften before adding the garlic. Cook for 30-60 seconds until fragrant before adding the turkey sausage.
- Break the sausage apart and fully cook.
- Add the remaining ingredients to the pot. Chop or crumble the bacon and add it back to the pot. Bring up to a boil before reducing to a low simmer. Cover and simmer for 45-60 minutes before serving.
Serve with hash browns, pan fried eggs (or crack eggs on top and bake for 12-15 minutes at 400ºF), and pico de gallo. Alternative toppings include: diced avocado, cotija cheese or cheddar cheese, salsa macha, fat free Greek yogurt or sour cream, tortilla chips/strips, cinnamon rolls
*If you can't find raw turkey breakfast sausage, you can use cooked turkey sausage crumbles or patties (cut into pieces). You can also make breakfast sausage with ground chicken.