Description

This breakfast chili and eggs dish offers a robust and comforting start to the day. A rich, savory chili, crafted with tender ground beef and dark beans, forms a hearty base. It is crowned with a perfectly fried egg, featuring a crisp white and a luscious, runny yolk that enriches the chili. Fresh diced avocado and bright, diced tomatoes provide a cool, creamy, and acidic contrast, while crispy fried onions add a satisfying textural crunch. A sprinkle of fresh herbs completes this well-balanced and flavorful bowl.

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (15 ounce) can black beans, rinsed and drained
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
4 large eggs
1 ripe avocado, diced
1 medium tomato, diced
1/2 cup crispy fried onions
2 tablespoons fresh cilantro or parsley, chopped, for garnish

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
Stir in chili powder, cumin, and oregano. Cook for 1 minute, stirring constantly, to toast the spices.
Pour in diced tomatoes (with their juice), tomato sauce, rinsed black beans, and beef broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20-30 minutes, stirring occasionally, to allow flavors to meld.
While the chili simmers, prepare the eggs. Heat a non-stick skillet over medium heat. Add a small amount of oil or butter. Crack each egg into the skillet and fry to your desired doneness, typically 2-3 minutes for a runny yolk. Season with salt and pepper.
To serve, ladle a generous portion of chili into individual bowls. Top each bowl with a fried egg, diced avocado, diced tomato, and crispy fried onions. Garnish with fresh cilantro or parsley.

Notes

For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño with the onion.

Adjust the egg cooking time to achieve your preferred yolk consistency, from runny to firm.

The chili can be made ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently before serving.

Other topping ideas include shredded cheese, a dollop of sour cream, or a squeeze of lime juice.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 580
Fat: 30g
Carbohydrates: 45g
Protein: 38g