Chili Eggs

Chili Eggs





Prep Time: 10 Min
Cook Time: 10 Min

Yields: 2 Servings

WHAT YOU NEED

• Approx. 2 C Leftover Chili (Alternately, you could use a 425g can of veggie chili as well)
• 2 Pieces Sourdough Bread
• 2 Large, Free-Range Eggs
• Fresh Cilantro
• Sliced Avocado
• Sliced Green Onions

NOTES:

1. You could easily make this a recipe for 4 people if you have enough chili. Crack four eggs in to the skillet and grill a couple extra pieces of bread.

2. The chili recipe I used was my Impossible Chili -- https://www.thehappyveg.ca/recipes/impossible-chili-chili-cheese-burritos , however, don't be shy to use your own recipe or even open a can for a convenient option.

3. I recommend sourdough because it holds up well to heavy toppings. You could also try it with Texas toast style bread or any hearty, thick piece of bread.

DIRECTIONS

• Add about 1 1/2 - 2 C of cold, leftover chili to a 10" skillet. Set the heat to about medium and let the chili come to temperature.
• Once heated, make 2 small wells in the skillet and carefully crack in your eggs. Season the eggs with salt & pep and let them simmer in the chili until the whites are set and yolks are golden and runny. Spoon hot chili on to the whites of the eggs as they cook to speed up the process without overcooking the yolks. Keep your eyes on those eggs, you don't want them hardboiled.

• While the eggs are cooking, heat up a grill pan and drizzle it with EVOO. Grill your bread slices on both sides until nice and crispy.
• For service, place your grilled bread on to your plate and scoop out an egg along with a generous serving of the chili. Serve it over the bread followed by a garnish of fresh cilantro, sliced green onions, and some sliced avocado.
• Optionally, you could include some shredded cheese if desired. I opted out of it this time.
• ENJOY!

HAPPY VEG