I don’t often end up cooking extra food so that there is any left, and even if I had, I would have probably have already eaten the rest later in the evening! However this time there was plenty left… somehow. After eating my fair share, my thoughts immediately turned too… what am I going to make out of the leftovers.
Going for a brunch vibe, I came up with a couple ideas…. Chilli omelette and Chilli burrito, but finally decided to bake eggs, INsideeee the remaining chilli. If you like Shakshuka then you are going to LOVE this!
So in answer to the question…. YES, you can eat chilli for breakfast. Yes its delightful served on a bed of rice, or with some tortilla chips, however combined with the oozy, protein packed eggs, its just a master piece. But is it naughty to eat Chilli for breakfast….?
—–> Gluten free: check
—–> Protein: check
—–> Vegetables: check X5
—–> Fibre: check
—–> DELICIOUS: check
POINT PROVEN! There is ABSOLUTELY nothing wrong with eating Chilli for breakfast! (well in my mind anyway). So why not rustle up this dish and let me know exactly what you think!
So firstly I’am going to talk you through how to make my delicious Chilli con carne. Ive LOVED chilli con carne since I could walk… and I probably would go as far as saying its my favourite meal…. if made correctly! So follow this recipe for my version, of my favourite Chilli.
- 300g mince
- 1 large tin of kidney beans
- 1 large tin of chopped tomatoes
- 1 pepper
- 1 onion
- 3 cloves of garlic
- 2 sticks of celery
- 1 large carrot
- Tomato puree
- 1.5 tsp cumin
- 1.5 tsp paprika
- 1.5 tsp chilli powder
- 0.5 tsp cinnamon
- 1.5 tsp oregano
- 3 cubes dark chocolate
- 0.5 tsp brown sugar
- Splash of Worcestershire sauce
- Dice your onion and pepper into small cubes, followed by your garlic finely chopped. Next cut your celery and carrot into very small pieces.
- Once all is chopped, warm a large saucepan, add some oil and add in your onion and garlic. Cook these on a low heat until completely softened. And then repeat with your pepper.
- Next add your finely chopped carrot and celery and begin to soften in the pan. After a couple of minutes add in all of your herbs and spices, stir and cook out for a couple of minutes.
- After this you add in your tinned tomatoes, puree, sugar, chocolate, Worcestershire and kidney beans. Add in approx 2/3rds can of water and give it a stir. Continue to simmer for approx 30mins. Make sure its on a low heat with the lid on, to ensure it all cooks and combines properly. If at the end there is too much remaining liquid, then add in a little cornflour ( if never used before follow the instructions on the packet).
Now for the leftovers….
To use your leftover Chilli and make this mouthwatering meal, all you will need extra is some eggs. Start to reheat your Chilli in a large frying pan. Once it is reheated create small little holes with a spoon for your eggs to go in. Crack the eggs into the holes and reduce the heat. Now add a lid big enough to cover the pan, if not a chopping board and let the eggs cook. Its IMPORTANT the heat is as low as it can to ensure the eggs cook fully on the top and don’t burn on the bottom. Keep checking your eggs and occasionally carefully stir the chilli if it starts to set. And there you go!
I simply ate this dish as it was, with a couple of leaves, however if you want it to be more filling you could add it onto some toast. Its such a simple leftover brunch, which will keep you full until dinner time. Give it a go at let me know if you agree… that you can eat chilli for breakfast.
For more recipe ideas follow my blog, thanks.