Chili Poached Eggs Recipes

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SKILLET CHILI 'N EGGS



Skillet Chili 'N Eggs image

Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!

Provided by Dacifilia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 20m

Yield 4

Number Of Ingredients 4

2 (15 ounce) cans chili with beans
1 (7 ounce) can whole-kernel corn, drained
4 eggs, room temperature
3 slices American Cheese, cut diagonally into halves

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.

Nutrition Facts : Calories 426.1 calories, Carbohydrate 34.9 g, Cholesterol 241.7 mg, Fat 23.6 g, Fiber 10.2 g, Protein 24.3 g, SaturatedFat 10.8 g, Sodium 1628.8 mg, Sugar 4.5 g

POACHED EGGS IN BLACK BEAN CHILI



Poached Eggs in Black Bean Chili image

Delight your favorite cowboys and cowgirls with Western-style Poached Eggs in Black Bean Chili. This Poached Eggs in Black Bean Chili recipe will be a hit.

Provided by My Food and Family

Categories     Dairy

Time 37m

Yield Makes 8 servings.

Number Of Ingredients 10

6 green onions, divided
2 red peppers, divided
1-1/4 cups water
1/3 cup KRAFT Original Barbecue Sauce
6 ancho chiles (1-1/2 lb.), toasted, stemmed and torn into pieces
1 Tbsp. oil
1 plantain, cut into 1/2-inch pieces
4 OSCAR MAYER Wieners, sliced
2 cans (15 oz. each) black beans, rinsed
8 eggs

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.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 210 mg, Sodium 710 mg, Carbohydrate 33 g, Fiber 8 g, Sugar 11 g, Protein 16 g

GREEN CHILI EGG PUFF



Green Chili Egg Puff image

Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
1 can (4 ounces) chopped green chiles

Steps:

  • In a large bowl, beat eggs on medium-high speed for 3 minutes or until light and lemon-colored. Combine the flour, baking powder and salt; gradually add to eggs and mix well. Stir in the cheeses and chiles. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.,

Nutrition Facts : Calories 376 calories, Fat 24g fat (13g saturated fat), Cholesterol 318mg cholesterol, Sodium 865mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 30g protein.

POACHED EGGS IN CHILE BROTH



Poached Eggs in Chile Broth image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 medium tomatoes, roasted
4 cups chicken stock
2 tablespoons olive oil
1 medium onion, julienned
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 garlic cloves, minced
2 red bell peppers, roasted, seeded, peeled and julienned
2 poblano chiles, roasted, seeded, peeled and julienned
6 large eggs
1/2 cup grated Anejo cheese
1/2 cup sour cream

Steps:

  • In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.

HONDURAN HUEVOS CON SALSA DE CHILES (EGGS POACHED IN CHILI SAUCE



Honduran Huevos Con Salsa De Chiles (Eggs Poached in Chili Sauce image

Make and share this Honduran Huevos Con Salsa De Chiles (Eggs Poached in Chili Sauce recipe from Food.com.

Provided by Olha7397

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

1 (4 ounce) can hot green chili peppers
1 -2 teaspoon all-purpose flour
1/4 teaspoon salt
4 eggs

Steps:

  • Sieve chili peppers and their liquid into 7 or 8 inch skillet.
  • Stir in flour and salt.
  • Bring to boil and simmer for a few minutes, until slightly thickened, stirring constantly.
  • Space 4 eggs on top of chili sauce, cover, and simmer over low heat until poached to desired doneness.
  • Serve with chili sauce from pan.
  • Woman's Day.

Nutrition Facts : Calories 174.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 434.7, Carbohydrate 7.1, Fiber 0.9, Sugar 3.7, Protein 13.8

CHILI POACHED EGGS



Chili Poached Eggs image

Make and share this Chili Poached Eggs recipe from Food.com.

Provided by Ddean76

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 -6 green chili peppers, chopped (your choice of heat)
1 onion, chopped
2 -3 garlic cloves (minced)
1 -2 fresh tomato, peeled and chopped
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1 teaspoon chili powder
2 cups beef or 2 cups chicken stock
8 small flour tortillas
salt
8 eggs

Steps:

  • Combine and simmer all ingredients except eggs and tortillas in a frying pan. Cook until onions and peppers are tender and sauce has thickened.
  • Warm tortillas and 4 plates, keep warm.
  • Break an egg in small bowl, stir small circle in sauce and slip the egg in this spot. Repeat with remainder of eggs.
  • Place egg on each tortilla and cover with sauce.
  • Variations include cheese as a garnish, 1/2lb of cooked chorizo, or sliced avocado as a garnish.

Nutrition Facts : Calories 1132.1, Fat 94.6, SaturatedFat 37.6, Cholesterol 483.9, Sodium 570.6, Carbohydrate 40.6, Fiber 3.8, Sugar 5.9, Protein 28.5

POACHED EGGS WITH TOMATO CILANTRO SAUCE



Poached Eggs with Tomato Cilantro Sauce image

Categories     Egg     Tomato     Breakfast     Brunch     Poach     Quick & Easy     Hot Pepper     Cilantro     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 teaspoon distilled white vinegar
2 lb tomatoes, coarsely chopped
2 large garlic cloves, coarsely chopped
1 small fresh green serrano chile, coarsely chopped
1 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste
1 cup water
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh cilantro plus additional for sprinkling
8 (1/2-inch-thick) slices of baguette
8 large eggs

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Fill a deep 12-inch skillet with 1 1/2 inches cold water. Add vinegar and bring to a simmer. Meanwhile, purée tomatoes, garlic, chile, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 cup water in a blender until smooth, then pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
  • Heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then carefully pour in tomato sauce (it will splatter). Stir in cilantro and briskly simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in salt and sugar to taste, then reduce heat to low.
  • While sauce simmers, put baguette slices in a shallow baking pan and brush with remaining tablespoon oil and season lightly with salt and pepper. Bake until just crisp on top, about 10 minutes. Keep toasts warm in turned-off oven.
  • Meanwhile, break eggs, 2 at a time, into a cup, then slide eggs into simmering water, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 4 to 5 minutes.
  • Gently transfer eggs with a slotted spoon to soup bowls and season with salt. Spoon sauce generously over eggs and sprinkle with cilantro. Serve with toasts.

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Top Asked Questions

How to cook white chili with eggs?
Directions. 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. Simple, one-skillet delicious dinner! Your new favorite white chili!
What is the best way to cook a poached egg?
WHAT: Poached eggs in a bed of garlicky yogurt and topped with a spicy, walnut-y butter. HOW: Poach eggs, mix yogurt with mashed garlic, and fry chili flakes and walnuts in butter. Layer everything on a plate, season with red peppercorns and salt and pepper, and eat.
How do you cook eggs with vinegar and water?
Bring a large pan of water to the boil and add a splash of white wine vinegar. Lower the heat to a simmer, then gently crack in 3 eggs and simmer for 3 minutes. Lift each egg out with a slotted spoon and set aside on kitchen paper. Repeat with the remaining 3 eggs.
What is the best way to cook eggs for scrambled eggs?
Bring a large pan of water to the boil and add a splash of white wine vinegar. Lower the heat to a simmer, then gently crack in 3 eggs and simmer for 3 minutes.

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