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Breakfast Chili and Eggs

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast / Brunch
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Low Fat

Description

Hearty and flavorful breakfast chili topped with perfectly fried eggs—a spicy, protein-packed dish to kickstart your day.

Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 garlic cloves, minced
  • 1 lb (450 g) ground turkey or beef
  • 1 can (400 g) diced tomatoes
  • 1 can (400 g) kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 cup (240 ml) chicken or beef broth
  • 1–2 tsp chili powder (adjust to taste)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs
  • Optional toppings: shredded cheese, avocado slices, cilantro, hot sauce

Instructions

  1. Heat oil in a large skillet or saucepan over medium heat. Add onion and bell pepper; sauté until softened, 5–6 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add ground meat; cook, breaking it up, until browned and cooked through, about 6–8 minutes.
  4. Stir in chili powder, cumin, smoked paprika, and oregano; cook 1 minute to toast spices.
  5. Add diced tomatoes, tomato paste, beans, and broth. Stir to combine and bring to a simmer.
  6. Reduce heat and simmer uncovered for 10–15 minutes, until chili thickens. Season with salt and pepper.
  7. In a separate non-stick skillet, fry eggs sunny-side up or to your liking.
  8. Spoon chili into bowls, top each with a fried egg.
  9. Garnish with optional toppings like cheese, avocado, cilantro, or hot sauce.

Notes

  • Make-ahead: Prepare chili ahead and reheat for a quick morning meal.
  • Customize spice level with extra chili powder or hot sauce.
  • Vegetarian option: Substitute meat with extra beans or cooked lentils.
  • Leftover chili is great for lunch—reheat and add a fresh egg on top!

Nutrition

  • Serving Size: 1 bowl with egg
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 8 g
  • Protein: 25 g
  • Cholesterol: 210 mg

Find it online: https://recipe.ukfinda.com/breakfast-chili-and-eggs.htm