Description
Start your day with a cozy bowl of Mouthwatering Breakfast Chili and Eggs. This one-pan dish combines the rich flavors of chili beans, vibrant spices, and sunny-side-up eggs for a hearty breakfast that’s ready in no time. Perfect for lazy weekends or busy mornings, this comforting meal is both satisfying and simple to prepare, making it ideal for family gatherings or a brunch with friends.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 cup bell peppers (mixed red and green), chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 1 tbsp chili powder
- 0.5 tsp cumin
- 4 large eggs
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté diced onion and bell peppers for about 5 minutes until softened. Stir in minced garlic for an additional minute.
- Add canned diced tomatoes along with their juices and the drained beans. Mix well and let it simmer for about 5 minutes to meld flavors.
- Season the mixture with chili powder and cumin, stirring thoroughly. Adjust seasoning with salt and pepper as needed.
- Create four small wells in the chili mixture and crack an egg into each well, keeping the yolks intact. Cover the skillet with a lid.
- Reduce heat to low and cook covered for 5–7 minutes until egg whites are set but yolks remain runny. Serve hot, garnished with fresh herbs or avocado slices if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg