Description
A hearty and spicy breakfast dish combining chili and eggs, perfect for starting your day with a kick.
Ingredients
Scale
- 1 can of chili (15 oz)
- 4 large eggs
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced bell peppers and onions, sauté until softened.
- Stir in the can of chili and cumin, and cook until heated through.
- Make four wells in the chili mixture and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Season with salt and pepper, and garnish with fresh cilantro before serving.
Notes
- For extra spice, add jalapeños or hot sauce.
- This dish can be served with toast or tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Breakfast Chili and Eggs, spicy breakfast skillet