The Yankee Chef: Breakfast, lunch or dinner
Coddled Eggs in Spicy Tomato Chili
I enjoy making the chili the day before and in the morning, or next day, finish it in the oven with the eggs atop. By all means, add 1/2 pound ground sausage to the onions and garlic to make this a truly hearty dish.
6 eggs 1 (15 1/2-ounce)can) red kidney beans, rinsed and drained 1 small red onion, minced 2 tablespoons olive oil 1 teaspoon minced garlic in oil 1 small hot chilli, seeded and minced 1(1 pound 12 ounce) can whole tomatoes, crushed 6 ounce can tomato paste 1 teaspoon dried basil 1/2 teaspoon cumin 1 teaspoon chopped fresh cilantro Salt and pepper to taste
In a 2-quart casserole, cook the onions and garlic in oil over medium high heat until onions are soft, but not browned, about 3 minutes. Add beans, crushed tomatoes with juice, tomato paste and seasonings. Stir to combine, reduce heat to low and simmer 15 minutes, or until reduced and thickened slightly.
Preheat oven to 375-degrees F. Remove from heat and gently crack eggs into a bowl, one at a time. As you crack them, gently [place each egg on top of thickened chili and continue with remainder eggs, leaving a separation between each egg.
Place in oven, uncovered, and bake about 18-20 minutes, or until desired doneness is reached. Remove from oven and scoop into serving bowls, each with an egg atop.
I ordinarily like my eggs runny but in this recipe, by cooking them firm, the texture of the yolk is perfect mixed in with this dish, while the runny yolk is not as pleasant aesthetically.
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