Chili With Eggs Recipes

Steps:

• In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
• Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
• Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.

Steps:

• Heat a large cast iron frying pan with the olive oil. Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent. Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce. Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce. Cook the sauce on low, covered loosely, for about 1 hour. Prepare the rice as directed. When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix. Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking. Prepare the eggs this way for each serving.

Steps:

• 1. Heat chili con carne, plain or with beans, turn into hot serving dish; top with fried eggs. This is also delicious with scrambled, poached or shirred eggs.

Steps:

• Lay a wrapper on a work surface diagonally so it resembles a diamond. Place a slice of green chile horizontally across the wrapper, 1 inch above the bottom point. Place a strip of Monterey Jack cheese on top of the chile.
• Fill a small bowl with water. Dip an index finger into the water and moisten the edges of the wrapper. Roll the wrapper up and over the chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal the filling. Roll away from you and to enclose the yumminess inside. Repeat with remaining wrappers, chiles, and Monterey Jack cheese.
• Heat approximately 1/2 inch of oil in a deep frying pan over medium heat. Carefully lay a few egg rolls into the hot oil. Fry, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Repeat with remaining egg rolls.
• Transfer fried egg rolls to a plate lined with paper towels and let cool for a few minutes before serving.

Steps:

• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
• Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
• Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
• Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
• Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Beat the eggs, then add remaining ingredients and mix well.
• Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
• Makes 6-8 servings.
• Note: use soy flour instead of regular for a lower-carb dish.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

Steps:

• Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
• Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
• Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
• Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
• Enjoy!