Description

If you’re looking for a bold, savory way to start the day, this Breakfast Chili and Eggs recipe is it! Packed with flavor, protein, and just the right touch of spice, this hearty dish layers a rich chili base with perfectly cooked eggs on top. Whether you go for sunny-side up, poached, or scrambled, this combo is comforting, satisfying, and perfect for breakfast, brunch, or even breakfast-for-dinner nights.

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Ingredients

Scale

For the Breakfast Chili:

1 tbsp olive oil
1 small onion, diced
1 bell pepper, chopped (any color)
2 cloves garlic, minced
½ lb ground beef or ground turkey
½ tsp salt
½ tsp black pepper
1 tbsp tomato paste
1 cup diced tomatoes (canned or fresh)
½ cup canned black beans, rinsed and drained
½ cup canned pinto or kidney beans, rinsed and drained
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
Pinch of red pepper flakes (optional)

For the Eggs:

4 large eggs
1 tbsp butter or oil

For Garnish & Serving:

Sliced avocado
Shredded cheddar cheese
Fresh cilantro or green onions
Warm tortillas, toast, or roasted potatoes
Salsa or hot sauce

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Instructions

Step 1: Make the Chili

Heat olive oil in a large skillet over medium heat.
Add diced onion and bell pepper, and sauté for 3–4 minutes until softened.
Stir in garlic and cook for another 30 seconds.
Add the ground meat, breaking it apart with a spoon, and cook until browned (about 5–7 minutes).
Season with salt, pepper, chili powder, cumin, smoked paprika, and tomato paste. Stir to combine.
Add diced tomatoes and beans, reduce heat, and simmer uncovered for 10–15 minutes until slightly thickened. Stir occasionally.

Step 2: Cook the Eggs

In a non-stick skillet, melt butter or heat oil over medium-low heat.
Cook eggs to your preference:
- Sunny-side up: Crack eggs into the pan and cook until whites are set but yolks remain runny (3–4 minutes).
- Poached: Simmer gently in water with a splash of vinegar for 3 minutes.
- Scrambled: Beat eggs and cook, stirring gently, until soft and fluffy.

Step 3: Assemble the Bowls

Spoon warm chili into serving bowls.
Top each bowl with one cooked egg.
Add your favorite garnishes: avocado, cheese, green onions, cilantro, or salsa.
Serve with toast, tortillas, or roasted potatoes.

Notes

Simmer the Chili – The longer it simmers, the richer the flavor.
Make It Ahead – Chili can be made up to 3 days in advance and reheated.
Choose Your Heat – Adjust chili powder or add hot sauce to spice it up.
Customize Your Eggs – Change it up daily with scrambled, poached, or even hard-boiled eggs.