Chili with Eggs
Ingredients
28 oz. can of tomato sauce
15 ½ oz. can of red kidney beans - drained
1 large tomato - diced
4 cloves of garlic – chopped
1 small onion – sliced thin
4 scallions – chopped
½ bell pepper – sliced thin
½ jalapeño – chopped with seed
2 stalks celery – chopped
2 tablespoons cornmeal
½ cup water or chicken broth
4 eggs – plus 2 tablespoons of water
¼ cup chopped Italian parsley
2 tablespoons olive oil
2 ½ cups of uncooked rice
Spices:
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
1 tsp. brown sugar
Preparation
1
Heat a large cast iron frying pan with the olive oil.
2
Add the tomato, garlic, onions, scallions, jalapeño and celery. Sauté until the onions are slightly soft and transparent.
3
Add the tomato sauce and the beans. In a small bowl mix together the seasonings and add to the sauce.
4
Combine the cornmeal with the ½ cup of water or chicken broth and stir briskly until well combined. Add this mixture to the sauce.
5
Cook the sauce on low, covered loosely, for about 1 hour.
6
Prepare the rice as directed.
7
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.
8
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.
9
Prepare the eggs this way for each serving.
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Added:
Wednesday, June 5, 2013 - 9:57am
