Spicy and hearty chili cooked with eggs in a skillet

This skillet chili and eggs recipe is a delicious and hearty dish that combines spicy chili with perfectly cooked eggs. It is easy to make and is perfect for breakfast or brunch. The chili is packed with flavor from a combination of ground beef, onions, bell peppers, and spices. The eggs are added to the skillet and cooked until the whites are set but the yolks are still slightly runny. Serve this dish with warm tortillas or crusty bread for a satisfying meal.

Ingredients

• 1 pound ground beef
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) kidney beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 large eggs
• Chopped fresh cilantro, for garnish
• Sour cream, for serving
• Warm tortillas or crusty bread, for serving

Directions

1. In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.
2. Add the onion, bell pepper, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper. Simmer the chili for 15-20 minutes to allow the flavors to meld together.
4. Create four wells in the chili mixture. Crack an egg into each well. Cover the skillet and cook for about 5 minutes, or until the whites are set but the yolks are still slightly runny.
5. Remove the skillet from heat. Garnish with chopped fresh cilantro.
6. Serve the skillet chili and eggs with sour cream and warm tortillas or crusty bread.
7. Enjoy!

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