Breakfast Chili and Eggs

$- 1 can (15 oz) black beans - 1 can (15 oz) diced tomatoes - 1 small onion, chopped - 2 cloves garlic, minced - 1 bell pepper, diced - 1 jalapeño, finely chopped (optional) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 4 large eggs - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - Fresh cilantro leaves for garnish - Ripe avocado slices for serving In this recipe, the ingredients play a key role in building flavor. The black beans add protein and texture. The diced tomatoes bring a juicy base, enhancing the dish. The onion and garlic provide a sweet and savory aroma. Bell peppers add a nice crunch, while jalapeños can give it a spicy kick. Cumin and chili powder deliver warmth and depth. Using high-quality olive oil makes everything richer. The eggs, poached in the chili, bring creaminess. Fresh cilantro brightens the dish, making it vibrant. And don't forget the avocado slices, which add creaminess and balance the heat. To see how to put these ingredients together, check the Full Recipe. - Heat olive oil in a skillet over medium heat. - Sauté onion and garlic until translucent, about 3-4 minutes. - Add bell pepper and jalapeño, cooking until tender, about 2-3 minutes. - Incorporate black beans, diced tomatoes, cumin, and chili powder into the skillet. - Simmer for 10 minutes to meld flavors together. - Create wells in the chili for the eggs. - Cover and cook until eggs are set to your desired doneness. This simple method allows the flavors to shine. I love how the warm spices mix with the beans and fresh vegetables. It makes breakfast exciting! Check out the Full Recipe for complete details. - To cook the eggs evenly, cover the skillet while they poach. - If you prefer a runny yolk, check the eggs at 5 minutes. Cook longer for firm yolks. - This dish shines with fresh avocado slices on top. - For a filling meal, serve with toasted bread or warm tortillas. - Sprinkle cheese on top for added creaminess and flavor. - Try adding fresh herbs, like cilantro or parsley, to garnish your dish. These tips will help you make the most of your breakfast chili and eggs. For the full recipe, check out the Sunny Breakfast Chili Delight! {{image_4}} If you want a vegetarian twist, skip the eggs. You can add more beans or tofu for protein. Consider using black beans, kidney beans, or chickpeas. Adding veggies like zucchini or corn makes it even better. These choices boost flavor and nutrition. Do you like it spicy? Adjust the jalapeño and chili powder to match your taste. For less heat, try milder peppers like bell peppers or banana peppers. You can also leave out the jalapeño entirely. This way, everyone can enjoy it. Want to mix things up? You can add proteins like cooked sausage or crispy bacon. This boosts the dish’s heartiness. Experiment with different beans such as pinto or white beans. Changing the type of peppers can also make a big difference. Try poblano or Anaheim peppers for unique flavors. Store any leftovers in an airtight container. This keeps the chili fresh and tasty. It will stay good for 3-4 days in the fridge. Just make sure to let it cool down before sealing the container. You can freeze the Breakfast Chili and Eggs for up to 2 months. It’s a great way to save extra portions. When you’re ready to eat, thaw it in the fridge overnight. This will help it heat evenly. Reheat the chili gently to avoid overcooking the eggs. You can use a skillet or microwave. If using a skillet, add a splash of water while reheating. This keeps the dish moist and delicious. Enjoy the flavors just like when it was fresh! Yes, you can prepare the chili mixture and add eggs just before serving. This way, the eggs stay fresh and perfectly cooked. You can store the chili in the fridge for a few days. When you are ready, heat it up and add the eggs. You can use kidney beans or pinto beans as alternatives. Both beans add great flavor and texture. This swap keeps your dish delicious and interesting. Omit any cheese and focus on plant-based ingredients. You can still enjoy the rich flavors without dairy. Fresh avocado adds creaminess and taste too. Absolutely! It's perfect for batch cooking and reheating throughout the week. Make a big batch and store it in containers. You can grab it for a quick breakfast any day. Serve it hot with fresh avocado slices, cilantro, and additional toppings as desired. You can also add hot sauce or cheese. This makes each bowl unique to your taste. Yes, consider adding hot sauce or more chili powder for additional heat. You can also try different spices to make it your own. Adjust the spice level to match your preference. This recipe for Breakfast Chili and Eggs is simple and tasty. You learned what ingredients to use and how to prepare them. I shared helpful tips for cooking and serving this dish. You can easily adjust the spice level and make it vegetarian or freezer-friendly. Experiment with flavors and toppings to make it your own. Enjoy a fun and hearty meal that warms you up and fuels your day. Dive in, get creative, and serve up some deliciousness!$

Start your day with a burst of flavor with this Sunny Breakfast Chili Delight! This simple and delicious recipe combines black beans, fresh veggies, and poached eggs, all simmered to perfection. It's the perfect hearty breakfast to fuel your morning. With just a few easy steps, you can bring a spicy twist to your breakfast table. Click through to explore the full recipe and make your mornings delightful!

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Ingredients

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

1 can (15 oz) diced tomatoes, including their juices

1 small onion, finely chopped

2 cloves garlic, minced

1 bell pepper (choose red or green), diced into small pieces

1 jalapeño, finely chopped (omit if you prefer a milder flavor)

1 teaspoon ground cumin for a warm, earthy touch

1 teaspoon chili powder for some zing

4 large eggs, preferably free-range

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Fresh cilantro leaves, chopped for garnish

Ripe avocado slices, for serving alongside

Instructions

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 3-4 minutes, releasing its aromatic essence.

Next, incorporate the diced bell pepper and chopped jalapeño (if using) into the skillet. Continue to cook for an additional 2-3 minutes, stirring occasionally, until the peppers are tender and vibrant.

Now, add the drained black beans, diced tomatoes (with their juices), ground cumin, chili powder, salt, and freshly cracked pepper into the skillet. Mix everything thoroughly to combine the flavors, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the ingredients to meld together beautifully.

Once simmering, use the back of a spoon to create four small wells in the chili mixture. Carefully crack an egg into each well, taking care not to break the yolk. Cover the skillet with a lid and let the eggs poach in the chili for about 5-7 minutes, or until the egg whites are set and the yolks reach your desired doneness (soft or firm, as preferred).

Once done, remove the skillet from heat. Sprinkle generously with fresh cilantro and serve immediately with slices of creamy avocado on the side for a luscious finish.

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