SKILLET CHILI 'N EGGS
Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!
Provided by Dacifilia
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
- Break eggs onto chili mixture and top eggs with American cheese.
- Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g
TURKISH EGGS (CILBIR)
At my age I feel like I've seen and done it all, so you can only imagine my shock at finding a new way to do eggs. I would never have thought to pair yogurt with poached eggs and a spicy red pepper butter, but it might be my new favorite breakfast now. Fried eggs also work in this, any way you like 'em. Serve with toasted crusty bread for dipping.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
- Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
- Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 8.6 g, Cholesterol 455.5 mg, Fat 57.1 g, Fiber 2 g, Protein 19.9 g, SaturatedFat 24.6 g, Sodium 742.8 mg, Sugar 5.3 g
PERFECT POACHED EGG
I'm like many others when it comes to ordering breakfast at a restaurant. That's when I often order a poached egg. Many are intimidated to poach an egg at home. There are a few key tips that will head you in the right direction, and you'll be on your way to perfect home-poached eggs.
Provided by lutzflcat
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
- Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
- When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
- Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
POACHED EGGS IN CHILE BROTH
Steps:
- In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.
CHILI POACHED EGGS
Make and share this Chili Poached Eggs recipe from Food.com.
Provided by Ddean76
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine and simmer all ingredients except eggs and tortillas in a frying pan. Cook until onions and peppers are tender and sauce has thickened.
- Warm tortillas and 4 plates, keep warm.
- Break an egg in small bowl, stir small circle in sauce and slip the egg in this spot. Repeat with remainder of eggs.
- Place egg on each tortilla and cover with sauce.
- Variations include cheese as a garnish, 1/2lb of cooked chorizo, or sliced avocado as a garnish.
Nutrition Facts : Calories 1132.1, Fat 94.6, SaturatedFat 37.6, Cholesterol 483.9, Sodium 570.6, Carbohydrate 40.6, Fiber 3.8, Sugar 5.9, Protein 28.5
POACHED EGGS WITH YOGURT AND SPICY BUTTER
Don't miss out on any yolk, butter, or yogurt in our take on the traditional Turkish breakfast known as cilbir; serve with plenty of crusty bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm.
- Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.
- Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.
CRISPY FRIED POACHED EGGS
This truly wow-worthy dish combines smooth silky egg yolks with a crispy tasty crust. Top with pickled onions and scallions
Provided by Annie Campbell
Time 27m
Number Of Ingredients 11
Steps:
- Fill a saucepan with cold water and place over medium heat. Stir in vinegar and bring to a gentle, slow simmer. Working with one egg at a time, crack an egg into a ramekin or measuring cup for easier transfer.
- Stir the water vigorously to create a whirlpool effect. As the whirlpool is turning, drop the egg into the center of the water. Continue to stir gently, cooking until the egg white turns opaque. Using a slotted spoon, carefully remove the egg from the water and move to a paper towel-lined plate to drain.
- In a medium saucepan, heat oil to 375 degrees F (190 degrees C).
- Meanwhile, set up a dredging station with 3 separate bowls. To the first bowl, add the flour. Beat 2 eggs with salt and pepper in a second bowl. Add breadcrumbs to the third bowl. Carefully dip the cooled egg first into the flour, second into the egg mixture, and last into the breadcrumbs, coating egg on all sides at each station.
- Using a slotted spoon, carefully drop the egg into the hot oil and fry until golden brown, 2 to 3 minutes, being careful not to overcook. Drain on a paper-towel lined plate.
- Garnish with pickled red onions, green onions, and red pepper flakes. Serve immediately.
Nutrition Facts : Calories 2321 kcal, Carbohydrate 67 g, Cholesterol 279 mg, Fiber 2 g, Protein 19 g, SaturatedFat 37 g, Sodium 1456 mg, Fat 228 g, UnsaturatedFat 0 g
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