Breakfast Chili and Eggs

$For this tasty dish, we need some key ingredients that bring flavor and texture. Here’s what you should gather: - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (14.5 oz) diced tomatoes with green chiles - 1 small onion, finely diced - 1 bell pepper (your choice of color), finely diced - 2 cloves garlic, minced These ingredients form the base of our breakfast chili. The black beans add protein, while the tomatoes give moisture and zest. Onions, bell peppers, and garlic bring sweetness and depth. Spices can elevate any dish, and this recipe is no different. Grab these seasonings to boost the flavor: - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste Chili powder gives warmth and spice. Cumin adds earthiness, and smoked paprika enhances the dish with a subtle smokiness. Garnishes make the meal pop with color and flavor. You might want to include: - Fresh cilantro, chopped, for garnish - Slices of ripe avocado, for serving (optional) - Crumbled feta cheese, for garnish (optional) Fresh cilantro adds brightness. Avocado brings creaminess, and feta adds a salty bite. These garnishes turn your breakfast chili into a beautiful and hearty dish. For the full recipe, check out the details above. Enjoy crafting this delightful morning meal! Start by heating the olive oil in a large skillet over medium heat until it shimmers. Then, add the finely diced onion and bell pepper. Cook them for about five minutes. You want them to be soft and translucent. Next, add the minced garlic and sauté for one minute. Be careful not to let it burn. This step keeps the flavors bright. Now, stir in the black beans and diced tomatoes with green chiles. Add the chili powder, ground cumin, and smoked paprika. Mix everything well and let it simmer for about ten minutes. Stir it occasionally to blend the flavors. Taste the chili and adjust the seasoning with salt and freshly ground black pepper as needed. Using the back of a spoon, create four little wells in the simmering chili mixture. Carefully crack an egg into each well. Cover the skillet with a lid. Cook for five to seven minutes. The eggs should be set to your liking. I prefer mine a bit runny, but you can adjust this to suit your taste. Once cooked, remove the skillet from heat and sprinkle fresh cilantro over the dish. If you like, add slices of ripe avocado and crumbled feta cheese on top. For serving, scoop portions of the chili and eggs into deep bowls. This dish looks great when garnished with cilantro and avocado. It makes for a hearty and colorful breakfast. For the full recipe, check out the details to make your morning meal a delightful experience! To get the eggs just how you like them, you can follow these tips: - Soft Eggs: Cover the skillet and cook for 5 minutes. The yolk remains runny, and the white is set. - Medium Eggs: Cook for 6 minutes. The yolk will be slightly firm but still creamy. - Hard Eggs: For fully cooked yolks, let them cook for 7 minutes. The yolk will be firm. You can easily adjust the flavors in your breakfast chili. Here are some ideas: - Spice it Up: Add cayenne pepper or crushed red pepper flakes for heat. - Fresh Herbs: Stir in fresh cilantro or parsley for a bright touch. - Smoky Flavor: Use chipotle powder instead of chili powder for a smoky twist. Pair your chili and eggs for a delightful meal. Here are some great options: - With Bread: Serve with crusty bread or toast to soak up the chili. - Tortillas: Use warm tortillas to scoop up the chili and eggs. - Breakfast Sides: Add fruit or yogurt for a balanced breakfast. For more ideas, check out the Full Recipe for Breakfast Chili and Eggs. {{image_4}} You can make a tasty vegetarian version of breakfast chili and eggs. Replace the black beans with lentils or chickpeas for a protein boost. Add a mix of colorful vegetables like zucchini, corn, or spinach. They will add flavor and texture. This version still tastes great and is filling. If you like heat, go for a spicy version. Add sliced jalapeños to the chili base. You can also drizzle in hot sauce while cooking. This will give your dish a nice kick. Adjust the spice level to fit your taste. For a hearty breakfast bowl style, serve this chili over rice or quinoa. This adds extra fiber and makes it more filling. You can also layer it with avocado slices for creaminess. This option is perfect for a bigger meal to start your day. For the full recipe details, check out the Spicy Breakfast Chili & Eggs recipe. After you make your breakfast chili and eggs, store any leftovers in an airtight container. Refrigerate them within two hours of cooking. This helps keep your dish fresh and safe to eat. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container or bag. This way, it stays tasty for later meals. To reheat your breakfast chili and eggs, do it gently. Use a skillet over low heat. This helps keep the eggs from getting rubbery. Stir the chili as it warms up. If it looks a bit dry, add a splash of water or broth. You can also use a microwave, but cover the dish to avoid splatters. Heat in short bursts, stirring in between, to keep everything nice. In the fridge, your breakfast chili and eggs will last about three to four days. Keep an eye on it, and if it starts to smell off, it’s time to toss it. In the freezer, it can last up to three months. Just remember to label your container with the date. This helps you know when to eat it by. Yes, you can prep ahead! You can chop the veggies and store them in the fridge. Cook the chili base without eggs, and cool it down. When you are ready to eat, heat it up, add the eggs, and finish cooking. This saves time during busy mornings. If you want an egg-free dish, try these options: - Tofu: Crumbled or sliced firm tofu works well. - Chickpea flour: Mix with water to create a batter. - Silken tofu: Blend it to a creamy texture. - Vegan egg replacers: Check store-bought options for easy use. Make this dish your own! Here are some ideas: - Add more beans for extra protein. - Use different veggies like zucchini or corn. - Experiment with spices: add cayenne for heat or oregano for a twist. - Top with different garnishes like green onions or hot sauce. These tips help you create a breakfast chili and eggs that fits your taste! For the full recipe, visit the previous section. Breakfast chili and eggs provide a fun and tasty way to start your day. You learned about key ingredients, cooking steps, and garnishes. Tips helped you perfect egg doneness and explore flavor variations. You can even store leftovers for later enjoyment. With all these insights, you’ll make a delicious breakfast that suits your taste. Embrace creativity in each step, and enjoy your tasty dish!$

Start your day with this delicious Spicy Breakfast Chili & Eggs that combines vibrant flavors and hearty ingredients! Packed with black beans, tomatoes, and perfectly cooked eggs, this dish is not just a breakfast, but a flavorful experience. With just a few easy steps, you can whip up a satisfying meal in 25 minutes. Click to explore the full recipe and enjoy a spicy twist on your morning routine!

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Ingredients

1 can (15 oz) black beans, thoroughly drained and rinsed

1 can (14.5 oz) diced tomatoes with green chiles

1 small onion, finely diced

1 bell pepper (your choice of color), finely diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 large eggs

2 tablespoons extra virgin olive oil

Fresh cilantro, chopped, for garnish

Slices of ripe avocado, for serving (optional)

Crumbled feta cheese, for garnish (optional)

Instructions

Heat the olive oil in a large, deep skillet over medium heat until shimmering. Add the finely diced onion and bell pepper, cooking for about 5 minutes, or until they become soft and translucent.

Incorporate the minced garlic into the skillet and sauté for an additional minute, being careful not to let it burn—this will keep the flavors vibrant.

Stir in the black beans, diced tomatoes with green chiles, chili powder, ground cumin, and smoked paprika. Mix everything well and allow the chili to simmer for about 10 minutes, stirring occasionally. Taste and adjust seasoning with salt and freshly ground black pepper.

Using the back of a spoon, create 4 little wells in the simmering chili mixture. Carefully crack an egg into each well.

Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set according to your preferred level of doneness.

Once cooked, remove the skillet from heat and sprinkle with fresh cilantro. Add slices of avocado and crumbled feta cheese on top if desired.

To serve, gently scoop portions of the chili and eggs into deep bowls for a hearty breakfast experience.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 2

- Presentation Tips: Serve in deep bowls, garnished with a generous sprinkle of fresh cilantro, and a side of creamy avocado slices. This presentation adds color and freshness to your dish, making it irresistibly appealing.