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- 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 jalapeño, finely chopped (optional for heat) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 4 large eggs - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh cilantro, for garnish - Avocado slices, for serving The key to my Breakfast Chili and Eggs is using fresh, vibrant ingredients. Each one adds a layer of flavor. Black beans bring protein and heartiness. Diced tomatoes offer a juicy base. The onion and garlic give a sweet depth. Bell peppers add crunch, while the jalapeño gives an optional kick. Cumin and chili powder are the stars of the show. They create warmth and depth in your chili. Eggs create a rich, creamy texture when cooked. Olive oil helps everything sauté beautifully. Don't forget to season with salt and pepper. Fresh cilantro and avocado slices make the dish feel special. They add freshness and creaminess. You can enjoy this for breakfast or any meal. It’s a great way to start your day with energy! If you want to dive deeper into this recipe, check out the Full Recipe for more details. - Heat olive oil in the skillet. - Sauté onion and garlic until translucent. To start, grab a large skillet and pour in two tablespoons of olive oil. Place the skillet over medium heat. Olive oil adds a nice flavor and helps cook the veggies. Once the oil is hot, add one small chopped onion and two minced garlic cloves. Stir them around. You want the onion to turn soft and clear. This should take about 3-4 minutes. This step builds the base flavor for your chili. - Add bell pepper and jalapeño. - Incorporate black beans and diced tomatoes. Now, it's time to add some color and heat. Dice one bell pepper, either red or green, and add it to the skillet. If you like some spice, chop one jalapeño and toss it in too. Cook these for 2-3 minutes until they soften. Next, add one can of black beans and one can of diced tomatoes with their juices. Sprinkle in one teaspoon of ground cumin and one teaspoon of chili powder. Don’t forget to season with salt and pepper. Mix it all well. Bring this mixture to a gentle simmer. Let it cook for about 10 minutes. This allows all those great flavors to mingle. - Create wells in the mixture and crack eggs. - Cover and cook until whites are set. Once your chili is simmering, it’s egg time! Use the back of a spoon to make four small wells in the chili mixture. Crack one large egg into each well. Cover the skillet with a lid. Let the eggs cook for about 5-7 minutes. You want the whites to be set, but the yolks can be runny or firm, depending on your taste. This step makes the dish hearty and delicious. You can find the Full Recipe above to keep these steps handy. Enjoy making this fun breakfast! To get the perfect egg yolk doneness, you need to cover the skillet. This traps steam and helps the eggs cook evenly. If you want runny yolks, cook for about 5 minutes. For firmer yolks, wait a bit longer. You can also check them gently with a spoon. To ensure even cooking, stir the chili mixture before adding the eggs. This helps distribute the heat. Make sure your skillet is hot enough before adding the eggs. A well-heated skillet prevents sticking and helps the eggs cook properly. For sides, consider warm tortillas or crusty bread. Both add a nice touch to your meal. You could also serve it with fresh fruit or a light salad for balance. Presentation is key! Use a wide plate to showcase the colorful chili and eggs. Add a sprinkle of cilantro for a pop of green. Place avocado slices neatly on the side for a fresh look. To boost flavor, try adding smoked paprika or oregano. These spices add depth and warmth to your chili. You can also use fresh herbs like parsley or chives for a burst of freshness. For toppings, think beyond cilantro and avocado. Crumbled feta cheese adds creaminess. A squeeze of lime can brighten the dish. You could also try a dollop of sour cream for extra richness. {{image_2}} You can enjoy this dish even without eggs. For vegetarian options, use tofu instead. Simply scramble firm tofu in the skillet. For a vegan twist, replace eggs with chickpea flour. Whisk chickpea flour with water to create a batter. Cook it in wells like you would with eggs. This adds protein and keeps it plant-based. Want more heat? Add extra jalapeño or a pinch of cayenne. You can also use hot sauce for a kick. If you prefer less spice, remove the seeds from the jalapeño. You can even skip it altogether. For mild flavors, try sweet bell peppers or a pinch of paprika. Feel free to switch up the beans. Kidney beans or pinto beans work well too. You can add seasonal veggies like zucchini or spinach. This keeps the dish fresh and vibrant. Experiment with toppings like shredded cheese or diced bell peppers for added texture. Each variation brings a new twist to your breakfast chili. To keep your Breakfast Chili and Eggs fresh, follow these steps: - Refrigeration: Place leftovers in an airtight container. Store them in the fridge within two hours of cooking. They stay good for about 3 to 4 days. - Freezing: If you want to store them longer, freeze the chili. Use freezer-safe containers. It can last up to 2 months in the freezer. Just remember to leave some space in the container for expansion. To enjoy your leftovers, reheating is key. Here’s how: - Stovetop: Heat on medium in a skillet. Stir occasionally until warmed through. This keeps the flavor alive. - Microwave: Use a microwave-safe bowl. Cover it loosely with a lid or towel. Heat for 1-2 minutes, stirring halfway through. This method works well but may alter texture slightly. Knowing how long your dish lasts is crucial. Here are the details: - Refrigerated: Your chili can last for 3 to 4 days in the fridge. - Frozen: When properly frozen, it can last up to 2 months. - Signs of Spoilage: Look for off smells, changes in color, or any mold. If you see these, discard the dish. Always trust your senses! Yes, you can prepare Breakfast Chili and Eggs in advance. To do this, follow these tips: - Cook the chili part and let it cool. - Store the chili in an airtight container in the fridge. It lasts 3-4 days. - You can also freeze the chili for up to 3 months. - When ready to eat, reheat the chili on the stove. - Cook the eggs fresh when you serve it for the best texture. You can pair this dish with several tasty sides and drinks: - Toast or crusty bread for dipping. - Fresh fruit like sliced oranges or berries. - A light salad for added crunch. - Coffee or fresh juice to drink. Absolutely! You can modify the recipe for various diets: - For gluten-free, ensure all ingredients are certified gluten-free. - For dairy-free, skip the cheese or use a plant-based option. - Vegan? Use tofu or chickpeas instead of eggs. If you want more heat, here are some tips: - Add more jalapeños or use a spicier pepper. - Stir in hot sauce while cooking. - Sprinkle crushed red pepper flakes on top before serving. - Experiment with spices like cayenne pepper for extra kick. For the full recipe, check out Sunny Breakfast Chili ! In this post, we explored a tasty recipe for Breakfast Chili and Eggs. We covered ingredients, preparation steps, and cooking tips. I shared variations to suit different diets and spice levels. Remember, you can customize it to match your taste. This dish not only pleases the palate but also packs nutritional value. Enjoy experimenting with different ingredients and flavors. Your breakfast can be both fun and satisfying. Let's get cooking!

Breakfast Chili and Eggs

Start your day right with this Sunny Breakfast Chili! Featuring black beans, tomatoes, and vibrant veggies, this dish is a delightful twist on traditional breakfast. With perfectly cooked eggs nestled in a flavorful chili base, it's a hearty meal that’s easy to prepare in just 25 minutes. Discover how to make this nutritious recipe and elevate your morning routine—click through to explore the full recipe and bright ideas for serving!
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Ingredients
  

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

1 can (15 oz) diced tomatoes

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 jalapeño, finely chopped (optional for heat)

1 teaspoon ground cumin

1 teaspoon chili powder

4 large eggs

2 tablespoons olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

    Stir in the bell pepper and jalapeño, cooking for an additional 2-3 minutes until softened.

      Add the black beans, diced tomatoes (with their juices), cumin, chili powder, salt, and pepper. Stir well to combine, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

        Make four small wells in the chili mixture, using the back of a spoon. Crack an egg into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set and the yolks reach your desired doneness.

          Remove the skillet from heat. Garnish with fresh cilantro and serve with avocado slices on the side for added creaminess.

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