Chili Eggs Recipes

GREEN CHILI EGGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
• Whisk the eggs in a large bowl. Stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate.
• Bake in the preheated oven until the center is set, about 35 minutes.

CHILI DEVILED EGGS

Steps:

• For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
• When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
• For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

SKILLET CHILI 'N EGGS

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.

EASY GREEN CHILI EGGS

Steps:

• Preheat oven to 350 degrees F.
• Beat the eggs, then add remaining ingredients and mix well.
• Grease a 9x12 baking dish, pour in the egg mixture, sprinkle with green onion, and bake at 350 for 35 minutes.
• Makes 6-8 servings.
• Note: use soy flour instead of regular for a lower-carb dish.

CRISPY CHILI OIL-FRIED EGGS RECIPE BY TASTY

Steps:

• Make the chili oil: Add the shallot, garlic, Sichuan peppercorns, bay leaves, cinnamon sticks, and peanut oil to a small saucepan. Cook over medium-low heat until the temperature reaches 215-225°F (101-107°C). Simmer for 30 minutes, until the aromatics are golden brown, but not burnt. The oil should be gently simmering, with tiny bubbles rising to the surface. If the oil gets too hot or the aromatics start to brown too quickly, reduce the heat to low.
• Add the Sichuan red chili flakes and Chinese five-spice powder to a medium, heatproof bowl. Place a fine-mesh strainer over the bowl. Carefully pour the hot oil through the strainer over the chili flakes and discard the aromatics left behind. Stir in the salt until dissolved. Let the chili oil cool completely before transferring to an airtight container. The chili oil will keep in the refrigerator for up to 6 months.
• Make the egg skillet: In a 10-inch cast iron skillet, heat 4 tablespoons of chili oil over medium heat until sizzling. Crack the eggs into the skillet and season with kosher salt. Cook for 2-3 minutes, depending on your preferred yolk doneness. Carefully tilt the skillet to distribute the chili oil around the eggs and use a spoon to baste the eggs with the oil.
• Remove the skillet from heat and top the eggs with the dill, scallions, and flaky sea salt. Serve with toasted bread.
• Enjoy!

CHILI WITH EGGS

Steps:

• Heat a large cast iron frying pan with the olive oil. Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent. Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce. Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce. Cook the sauce on low, covered loosely, for about 1 hour. Prepare the rice as directed. When ready to serve beat the eggs together with 2 tablespoons of water a dash of salt and pepper; add the parsley to the eggs and mix. Heat a small frying pan with a drizzle of olive oil. Ladle a scoop of eggs into the hot pan and cook on one side and then flip to finish cooking. Prepare the eggs this way for each serving.