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You can make breakfast chili and eggs in many fun ways. One idea is to top your chili with a fried egg. To get the perfect yolk, heat a pan and add a bit of oil. Crack the egg gently into the pan. Cook for about three minutes. You want the edges crispy and the yolk runny. This adds a rich flavor to the chili.

Breakfast Chili and Eggs

Start your morning with a delicious and hearty Breakfast Chili and Eggs! This nutrient-packed dish blends spicy chili with fluffy eggs for a filling meal. Discover easy recipes and tips that transform your breakfast routine. From frying eggs to making chili omelettes, this guide provides you with creative ideas to enjoy your breakfast chili. Click through to explore the full recipe and elevate your breakfast game today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

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

1 can (15 oz) kidney beans, drained and rinsed

1 can (14 oz) diced tomatoes, with juices

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

4 large eggs

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté for about 3-4 minutes until the onion becomes translucent.

    Add the diced red and yellow bell peppers to the skillet. Continue to sauté for another 5 minutes, until the peppers soften.

      Stir in the black beans, kidney beans, diced tomatoes (with juices), chili powder, cumin, smoked paprika, and season with salt and pepper to taste. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.

        Using a spoon, create four small wells in the chili mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and yolks are still runny (or cook until desired doneness).

          Once the eggs are cooked to your liking, sprinkle the chopped cilantro over the top.

            Serve the breakfast chili hot, garnished with fresh avocado slices on the side.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4