Breakfast Chili and Eggs

Start your day with a flavor-packed Breakfast Chili and Eggs that will leave you energized and satisfied! This hearty recipe features a delightful one-pan mix of beans, tomatoes, and perfectly cooked eggs, delivering a spicy kick to your morning routine. Perfect for busy families, this dish is easy to customize with your favorite toppings. Click through for the full recipe and discover a delicious way to kickstart your mornings!

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Ingredients

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup diced tomatoes (fresh or canned)

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

4 large eggs

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro leaves, for garnish

Avocado slices, for serving

Shredded cheese (optional, for topping)

Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, and smoked paprika to the skillet. Season with salt and pepper. Stir well to combine all the ingredients.

Allow the chili mixture to simmer for about 10 minutes, stirring occasionally, until heated through and flavors melded together.

Using a spoon, create four small wells in the chili mixture. Crack an egg into each well and cover the skillet with a lid. Cook for about 5–7 minutes, or until the eggs are set to your liking (less time for runny yolks, longer for fully cooked).

Serve the Breakfast Chili and Eggs hot. Garnish with fresh cilantro leaves and avocado slices. For an extra treat, sprinkle shredded cheese on top if you desire.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4