CHILI WITH EGGS
This perfect summer breakfast or dinner!!
Provided by Catherine Cappiello Pappas @LadyGourmet
Categories Eggs
Number Of Ingredients 23
Steps:
- 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.
CHILI WITH EGGS RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 23
Steps:
- 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.
VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot. Eggs are nestled right into the chili, so the whites cook and the yolks stay molten, in a preparation similar to a shakshuka, another popular eggs-for-dinner dish. Shower the chili with Cheddar, simmer for a few minutes and there you have it: a hearty vegetarian meal. Serve with any toppings you like and something starchy like tortillas to mop everything up.
Provided by Ali Slagle
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.
- Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.
- Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don't worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.
CHILI CASSEROLE WITH EGG NOODLES
This recipe is similar in flavor to my chili recipe. I came up with it one night when I had a craving for chili. Because the kids will not eat beans, I substituted pasta and they loved it!
Provided by CookingQueen
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x14 inch baking dish.
- Fill a large pot with lightly-salted water and bring to a boil; stir in the egg noodles and return to a boil. Stirring occasionally, boil uncovered until the pasta is cooked yet still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Place a large skillet over medium-high heat; cook and stir the ground beef in the skillet until completely browned. Add the onion and garlic; continue cooking and stirring until the onion is translucent. Pour all of the tomato sauce, water, and red wine into the mixture. Season with cumin, oregano, and cayenne pepper. Bring the mixture to a simmer. Mix the cooked pasta into the sauce; transfer the mixture to the prepared baking dish. Sprinkle the Cheddar cheese over the top of the pasta and sauce.
- Bake in the preheated oven until the cheese is melted and the sauce has absorbed into the dish, about 20 minutes.
Nutrition Facts : Calories 510.1 calories, Carbohydrate 49 g, Cholesterol 110.6 mg, Fat 20 g, Fiber 4.8 g, Protein 27.6 g, SaturatedFat 9 g, Sodium 1129.1 mg, Sugar 8.8 g
CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY
Upgrade your breakfast with these crispy, colorful fried eggs. Crunchy chili oil infused with fragrant Sichuan peppercorns and Chinese five-spice gives a slight kick to perfectly fried eggs for the best breakfast combo ever!
Provided by Aleya Zenieris
Categories Sides
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
- Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
- Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
- Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
- Enjoy!
SOFT-BOILED EGGS WITH PICKLED CHILES
These jammy eggs are a quick and beautiful addition to any cocktail party. Serve these soft-boiled eggs on a deviled egg tray alongside a martini.
Provided by Colu Henry
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Wash two 16-ounce (480 ml) wide-mouth Mason jars with lids well with hot, soapy water. Add the chiles, packing them in tightly, but leave enough room at the top of the jars to close them with ease once the liquid is poured in. In a saucepan, bring ½ cup (120 ml) water and the vinegar to a boil. Add the kosher salt and the sugar and simmer until the salt and sugar dissolve. Taste and adjust the seasonings to your liking. You may want it a bit sweeter or perhaps saltier; the journey to a perfect pickle brine is yours. Pour the hot brine over the chiles and seal the jars tightly. Allow the jars to come to room temperature then store in the refrigerator.
- Bring a large pot of salted water to a rapid boil. Gently lower the eggs into the pot and turn down to a simmer. Cook the eggs for 7 minutes if you like them jammy; a few minutes longer if not. Drain and run under cool water to stop them from cooking further.
- Peel the eggs and arrange them on a platter. Season with flaky salt and top each with a few chiles.
EASY GREEN CHILI EGGS
Make and share this Easy Green Chili Eggs recipe from Food.com.
Provided by Julesong
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Beat the eggs, then add remaining ingredients and mix well.
- Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
- Makes 6-8 servings.
- Note: use soy flour instead of regular for a lower-carb dish.
Nutrition Facts : Calories 494.6, Fat 33.4, SaturatedFat 17.9, Cholesterol 493.4, Sodium 909.3, Carbohydrate 15.3, Fiber 1, Sugar 3.5, Protein 32.8
GREEN CHILI EGGS
Eggs, milk and chopped green chilies combine for a quick and easy breakfast or breakfast-as-a-light-dinner casserole.
Provided by Nancy Scoggins Keithley
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
- Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
- Bake in the preheated oven until the center is set, about 35 minutes.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 4 g, Cholesterol 226 mg, Fat 17.6 g, Fiber 0.5 g, Protein 16.3 g, SaturatedFat 9.6 g, Sodium 743.9 mg, Sugar 2 g
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