Best Chili Eggs Recipes

GREEN CHILI EGGS

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.

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

VEGETARIAN SKILLET CHILI WITH EGGS AND CHEDDAR

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.

CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY

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!

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

CHILI-STUFFED DEVILED EGGS

Steps:

• For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
• For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
• For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
• Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes.
• Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

PALEO FRIED EGGS OVER GREEN CHILI BURGERS

Steps:

• If using poblano chiles, cut the chiles in half lengthwise and discard seeds. Place halves, skin sides up, on a foil-lined baking sheet and broil until blackened, 5-10 minutes, Place in a plastic bag; seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles. In a bowl mix diced chiles with meat, cilantro, onion, spices and salt. Form into burgers and grill. While the burgers are grilling, try the eggs. Serve the fried eggs on top of the burgers. It you like, garnish with avocado and lettuce.

TEXAS TOAST, CHILI AND EGGS

Steps:

• 1. Heat chili; keep eggs warm.
• 2. Spread bread slices with butter.
• 3. Fry or grill on both sides until golden brown.
• 4. To serve, spoon chili over bread.
• 5. Place 2 eggs on each slice.
• 6. Top with a dab of sour cream or salsa if desired.

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)

Steps:

• Thinly slice the onions.
• Heat oil in a large deep frying pan.
• Add onions and cook until tender but not browned.
• Add tomatoes and chilies to the onion and cook 5 minutes.
• Add broth, salt, sugar and peppers and cook another 5 minutes.
• Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
• Arrange a cheese slice on top of each egg.
• Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

FRIED EGGS OVER GREEN CHILI BURGERS

Steps:

• Cut chiles in half lengthwise and discard seeds. Place halves, skin side up, on a foil-lined baking sheet and broil until blackened, 5-10 minutes. Place in a plastic bag and seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles. In a bowl mix diced chiles with meat, cilantro, onion, spices and salt. Form into burgers and grill. While the burgers are grilling, fry the eggs. Serve the fried eggs on top of the burgers. If you like, garnish with avocado and lettuce.

EGGS AND CHILI SCRAMBLE

Steps:

• Dice the garlic.
• Dice the prosciutto (if it's not diced already).
• Put all ingredients in a bowl and scramble together.
• Heat a pan and place all ingredients inside.
• Cook until eggs are fully cooked.
• Serve and enjoy!

ZA'ATAR TOAST WITH POACHED EGGS, LABNEH AND CHILI OIL

Steps:

• Preheat the broiler. Bring a large skillet of water to a boil.
• Thinly slice the cucumbers on a mandoline. Combine the cucumbers, parsley and dill in a medium bowl. Set aside.
• Put the bread slices on a baking sheet. Brush both sides of the bread with the olive oil and broil until toasted and golden brown, 1 to 2 minutes per side.
• Top the toast with a generous amount of the za'atar, cut each slice in half on a cutting board and set the slices back on the baking sheet.
• Put the yogurt in a medium bowl. Stir in the juice and zest of 1 of the lemons. Season with kosher salt and pepper. Set aside.
• Crack an egg into a fine-mesh strainer, straining out the thin egg white. Reduce the heat under the skillet until the water just simmers, and place the egg directly into the water. Repeat with 3 more eggs. Cook until the whites are set and the yolks still feel a bit runny when you delicately push down on them with your index finger, 2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon or spider and put them on a paper-towel lined plate to drain any excess water. Repeat with the remaining 4 eggs.
• Peel the zest off the remaining second lemon with a vegetable peeler. Thinly slice the zest into fine julienne and set aside for garnish.
• Add 1 tablespoon olive oil and the juice of 1/2 of the peeled lemon to the medium bowl with the cucumbers and herbs. (Reserve the remaining lemon half for another use.) Season with kosher salt and pepper and toss.
• Dollop and then swoop a generous amount of the labneh mixture into a shallow bowl or deep plate. (To achieve a gorgeous swoop, use the back of a spoon.) Top with 2 poached eggs, drizzle with chili oil, if using, and place a nice handful of cucumber-and-herb salad next to the eggs. Rest 2 toast halves on the side of the bowl. Garnish with flaky sea salt, freshly cracked pepper and the julienned lemon zest. Repeat with the remaining ingredients.

SKILLET BAKED EGGS WITH SPINACH, YOGURT, AND CHILI OIL RECIPE

Steps:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes. Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter. NOTE: Kirmizi biber is available at kalustyans.com

CHILI CON CARNE Y HUEVOS (CHILI WITH EGGS)

Steps:

• 1. Heat chili con carne, plain or with beans, turn into hot serving dish; top with fried eggs. This is also delicious with scrambled, poached or shirred eggs.

SKILLET-BAKED EGGS WITH SPINACH, YOGURT AND CHILI OIL

Steps:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300. Melt 1 Tblsp of butter with oil in skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high, cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. Make 4 deep indentations in center of spinach in skillet. Carefully break 1 egg each into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 min. Melt remaining 1 Tblsp of butter in a small saucepan over medium-low heat. Add crushed red pepper and cook until butter starts to foam and browned bits form on the bottom of the pan, 1-2 min. Add oregano and cook for 30 sec longer. Remove garlic halves from yogurt, discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

POACHED EGGS IN BLACK BEAN CHILI

Steps:

• Chop 3 onions and 1 red pepper coarsely. Add to blender with water, barbecue sauce and ancho peppers; blend until smooth. Set aside. Chop remaining onions and red pepper.
• Heat oil in large skillet. Add plantains, wieners, red peppers and half of the remaining onions; cook and stir 5 min. or until plantains are browned. Stir in beans and barbecue mixture; cook 3 min., stirring occasionally.
• Break 1 egg into small bowl; slip into skillet. Repeat with remaining eggs, leaving spaces between eggs; cover. Cook on medium-low heat 10 to 12 min. or until whites are completely set and yolks begin to thicken but are not firm. Top with remaining onions.

DEVILED EGGS WITH ANCHO CHILI CANDIED BACON

Steps:

• 1. In a saucepan cover the eggs with cold water bring to a rolling boil. Cover and remove from heat and let them set for 12 minutes. Drain the eggs and gently shake to pan to crack the eggs. Fill with cold water and shake pan again. Let sit until eggs are cooled.
• 2. Drain and peel the eggs. Cut in half and scoop out the yolk and place in a bowl. Break up the yolks with a fork and mix with Miracle whip, mustard, salt and pepper.
• 3. Spoon or pipe into the whites. Set aside in fridge. Place the bacon on a foil lined baking sheet. Preheat oven 400 degrees. Mix the sugars and chili powder together. Sprinkle over the bacon.
• 4. Bake for 5 to 7 minutes until crispy. Remove from oven and let sit until cooled. Break into crumbs. Sprinkle crumbs over eggs.

TORTILLAS WITH EGGS AND SPICY BEAN CHILI

Steps:

• In a blender, puree tomatoes, stock, onion, cumin, garlic and chile until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and cilantro, plus lime for garnish.