Skillet Chili ‘N Eggs

Do you have leftover chili in your fridge or a can in your pantry? With the addition of eggs, this recipe is a great way to give new life to a classic dish.

Ingredients:

  • 2 (15 ounce) cans chili with beans
  • 1 (7 ounce) can whole-kernel corn, drained
  • 4 eggs, room temperature
  • 3 slices American Cheese, cut diagonally into halves

Directions:

  1. Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
  2. Break eggs onto chili mixture and top eggs with American cheese.
  3. Cover and cook until eggs are set and cheese is melted, about 10 minutes.

 

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Do you have leftover chili in your fridge or a can in your pantry? With the addition of eggs, this recipe is a great way to give new life to a classic dish.

Ingredients:

  • 2 (15 ounce) cans chili with beans
  • 1 (7 ounce) can whole-kernel corn, drained
  • 4 eggs, room temperature
  • 3 slices American Cheese, cut diagonally into halves

Directions:

  1. Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
  2. Break eggs onto chili mixture and top eggs with American cheese.
  3. Cover and cook until eggs are set and cheese is melted, about 10 minutes.