Chili with Eggs

Catherine Cappiello Pappas

By
@LadyGourmet

This perfect summer breakfast or dinner!!


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Comments:

Serves:

4

Prep:

5 Min

Cook:

25 Min

Ingredients

2 oz
can of tomato sauce
15 1/2 oz
can of red kidney beans - drained
1
large tomato - diced
4 clove
garlic – chopped
1
small onion – sliced thin
4
scallions – chopped
1/2
bell pepper – sliced thin
1/2
jalapeño – chopped with seed
2 stalk(s)
celery – chopped
2 Tbsp
cornmeal
1/2 c
water or chicken broth
4
eggs – plus 2 tablespoons of water
1/4 c
chopped italian parsley
2 Tbsp
olive oil
2 1/2 c
uncooked rice
spices:
1 tsp
salt
1/2 tsp
black pepper
1/2 tsp
red pepper flakes
1 tsp
garlic powder
1 tsp
paprika
1 tsp
cumin
1 tsp
brown sugar

Directions Step-By-Step

1
Heat a large cast iron frying pan with the olive oil.

Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.

Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.

Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.

Cook the sauce on low, covered loosely, for about 1 hour.

Prepare the rice as directed.

When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix.

Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking.

Prepare the eggs this way for each serving.

About this Recipe

Course/Dish: Eggs
Hashtags: #eggs, #dinner