When reaching into ones refrigerator it is like reaching into our lives. Each time we open the door we look and hope to find a pleasant surprise. Not all of the surprises are pleasant and we must clean out that refrig from time to time. We must keep it as clean as possible so that we will not find rot and mold. The refrig is a good example of how we should keep our spirit; fresh and clean.
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
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.
Enjoy with Love,
Catherine
xo
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Mr. & Mrs. P says
Simple and delicious meal!!! Great for brekfast, lunch or dinner!!
Sandee says
Love, love, love your opening thoughts of late. They are spot on Catherine.
Breakfast looks really good. I'd like this very much.
Have a terrific day. Big hugs. ☺
Rose says
I've never had chili with eggs, but I'm intrigued now! It sounds like a great comfort food meal.
~~louise~~ says
Hi Catherine!
You have no idea what memories flowed through my mind when I saw this post. When we were children, we mixed eggs with most anything, potato and eggs are a personal favorite of mine although onions and eggs are yummy too:) Anyway, my mother use to make eggs with sauce and she called them Eggs Neapolitan. During the summer we often used tomatoes for the sauce. Oh such memories.
Thank you so much for sharing this post Catherine. Louise
Kim G. says
Good idea to serve eggs on chili!
Tanna at The Brick Street Bungalow says
Catherine, while the recipe sounds delicious, my favorite part is your analogy of our lives and the refrigerator!! How true! Hope you are having a wonderful week. blessings ~ tanna
ps thank you for the recipe, too!
David says
Catherine, Chili and eggs are a breakfast staple for me, although I do sunny side up eggs and sprinkle some cheddar cheese on top. I never thought about the rice before... Take Care, Big Daddy Dave
Chatty Crone says
Just stopping by to say hello. I have never had chili with eggs. Sandie
Angie Schneider says
This is so delicious!
Silvia Brisigotti says
I cook usually chili with minced meat, black beans and tortilla!!
But i've just red bean now in my pantry so...I will try this!!
Very tasty!
Good!
Dining Alone says
A great lesson for our lives, and the dish looks filling and delicious.