Stretch the last of the beef or vegetarian chili into a delicious new dinner by dropping in a few eggs. Leftover Chili Baked Eggs is the ideal “breakfast for dinner” situation and ready in about 15 minutes. Serve it topped with sliced avocado and warm tortillas or tortilla chips for dipping.
- 4 cups leftover chili, traditional or vegetarian
- 4-6 eggs
- Black pepper
- To serve: Sliced avocado, warm tortillas or tortilla chips
Preheat oven to 425 degrees.
In a 10-inch heavy-bottomed skillet, heat leftover chili over medium heat until it reaches a simmer. Using a wooden spoon, create 4-6 wells in the chili, then drop a cracked egg into each. Top eggs with salt and pepper to taste.
Bake for 8-10 minutes, or until whites are just set. Serve topped with avocado, with tortillas or chips on the side.