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Breakfast Chili and Eggs

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Breakfast Chili and Eggs is a hearty, flavorful dish that combines spicy chili with perfectly cooked eggs, creating a protein-packed meal to kickstart your day. Ready in just 30 minutes, this breakfast or brunch option is customizable, easy to prepare, and can be served with a variety of sides, making it a perfect choice for busy mornings or casual gatherings. Whether you’re using ground beef, chorizo, or a plant-based alternative, this dish is sure to satisfy!

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: breakfast
  • Method: Stovetop Cooking
  • Cuisine: American

Ingredients

1 tablespoon olive oil

½ pound ground beef

½ onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon chili powder (adjust to taste)

½ teaspoon salt

¼ teaspoon black pepper

1 can (14.5 oz) diced tomatoes

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

½ cup tomato sauce

½ cup beef or vegetable broth

4 eggs

1 tablespoon butter or oil (for cooking eggs)

Salt and pepper (to taste for eggs)

½ cup shredded cheese (cheddar, Monterey Jack, or cotija)

2 tablespoons fresh cilantro, chopped

Optional: Jalapeño slices, avocado slices, tortillas, toast, or hash browns for serving

Instructions

  1. Cook the Chili Base:
    Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Stir in the onion, garlic, and bell pepper; sauté for 3-4 minutes until softened.
  2. Add Spices and Simmer:
    Add the cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices. Pour in the diced tomatoes, tomato sauce, beans, and broth; stir well to combine. Simmer for 10-15 minutes, stirring occasionally, until the chili thickens.
  3. Cook the Eggs:
    In a separate pan, heat butter or oil over medium heat. Crack the eggs into the pan and cook to your desired doneness (fried, scrambled, or poached). Season with salt and pepper.
  4. Assemble the Dish:
    Spoon the chili onto plates or serve over toast or tortillas if desired. Top each serving with a cooked egg. Sprinkle with shredded cheese, fresh cilantro, and jalapeño slices (if using). Serve with avocado slices, hot sauce, or sour cream for extra flavor.

Notes

  • Customize the Heat: Adjust the chili powder and cumin levels to your taste. For extra heat, add a pinch of cayenne pepper or use a spicier sausage.
  • Egg Options: Choose your preferred egg style – fried, scrambled, or poached.
  • Make It Your Own: Feel free to add veggies like spinach, zucchini, or mushrooms for additional flavor and texture.
  • Leftovers: Store leftovers in the fridge for up to 3 days. Reheat the chili and eggs in the microwave or on the stovetop for a quick meal.

Find it online: https://cookingwithsarah.com/breakfast-chili-and-eggs/