Chili Egg Skillet
Ingredients
A note about gluten: When served with corn tortillas, this recipe is gluten free.
16 oz.
Kowalski's Signature Beef Chili with Beans (from the Deli Grab & Go Case)
4
eggs
- garnishes, to taste: chopped fresh Italian parsley, finely shredded pepper jack cheese, sliced avocado and freshly ground Kowalski's Black Peppercorns
- flour or corn tortillas, warmed, for serving
Directions
- Pour chili into a large skillet over medium heat; simmer for 10 min. (reduce heat slightly if chili sputters).
- Reduce heat to medium-low. Using the back of a large serving spoon, make 4 wells in the sauce; crack an egg into each indentation.
- Cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.).
- Garnish to taste; serve immediately with warm tortillas.
Tasty Tip:
- This is a great use for leftover chili!
