Baked Eggs and Chili
Leftover chili, some eggs, some cheese, sliced avocado, a few taco chips and you have a delicious, satisfying breakfast.
Equipment
- cast iron skillet or any skillet that is oven-proof
Ingredients
- 2 cups leftover chili
- 4 eggs
- ⅓ cup shredded cheese - cheddar or I use Mexican blend which has Monterey jack, mild cheddar, queso quesadilla and asadero cheeses. (See note)
- salt
- pepper
- ½ avocado - sliced for serving
- taco chips or warm tortillas - for serving
Instructions
- Preheat oven to 425 degrees.
- In a 10-inch heavy-bottomed skillet, heat leftover chili over medium heat. Using a wooden spoon create 4 wells in the chili, then drop a cracked egg into each. Top eggs with salt and pepper to taste.
- Bake for about 8 minutes, or until whites are just set. In an effort to keep the yolks runny, remove them on the early side, sprinkle them with shredded cheese and put them back under the broiler to melt and finish setting the egg whites, about a minute.
- Serve topped with avocado, with tortillas or chips on the side.
Notes
