Eggs Baked in Chili

Have you ever had baked eggs? Our first experiment with baked eggs was in avocado halves (note - make sure the "pit divot" is large enough to fit the cracked egg, or a mess will ensue). We later tried eggs baked in marinara. Both were fabulous! Last night, as we were enjoying bowls of chili, I suggested we try eggs baked in chili. Why not, right?


Turned out pretty good...even if they took longer than planned. Why did they take longer than planned? Well, I left out an important step - heat the chili up first! While the chili is heating, butter the sides of a large ramekin. Then add your chili.


I used leftover homemade chili, but any chili will do. Just make sure to heat it up first! Otherwise, when you pop it into the oven you will have to heat up the chili and cook the egg. Trust me - this adds significantly to the cooking time. Since we were only having one egg each, I made a small divot in the chili to keep it centered.


After the egg is in place, add salt and pepper. I'm not going to say "to taste" because I kind of doubt you are going to poke your finger into a raw egg to see if the seasoning is correct.


Add a bit of cheese on top, and you are ready to bake! I used the toaster oven, which ended up being a bit crowded - which may have also added to the baking time.


It was worth waiting for, though :)

Eggs Baked in Chili (for two)

1 1/2 cups chili, heated
2 eggs
salt & pepper
2 tablespoons grated cheese

  1. Preheat oven to 325 degrees.
  2. Select two ramekins and butter the sides. Divide heated chili between the two ramekins. Smooth the top, making a small divot for the egg, if desired.
  3. Crack an egg on top of the chili. Add salt and pepper and top with grated cheese.
  4. Bake approximately 12 minutes or until egg whites are set.
  5. Let cool slightly while you make toast, or serve with cornbread.

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