Chili Egg Skillet

Chili Egg Skillet

Serves 2-4


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
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  1. Pour chili into a large skillet over medium heat; simmer for 10 min. (reduce heat slightly if chili sputters).
  2. 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.
  3. Cover pan and cook until egg whites are set and yolks are still a bit runny (about 5 min.).
  4. Garnish to taste; serve immediately with warm tortillas.


Tasty Tip:

  • This is a great use for leftover chili!