Coddled eggs in chili for breakast, lunch or dinner

By Jim Bailey

Although this recipe may look as though it would be for breakfast, why not enjoy this spicy egg dish anytime throughout the day? Yankee Chef logoWhile it contains no meat, you will find this to be satisfying and you won’t have to look down at the scale afterward. If desired, grill a slab of ham or enjoy with some toasted English muffins with it.

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.

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Tomato chili with a coddled egg

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 chili, 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 of the eggs, leaving space between each egg.

Place in the oven, uncovered, and bake about 18 to 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 pleasing aesthetically.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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