Fried Egg Topped Chili


Makes 2 servings

  • 2 cups leftover chili, reheated (recipe here or here)
  • Canola oil
  • 2 eggs
  • 2 pieces toast

Divide hot chili between two bowls.

In a small pan, heat 3 tbsp. canola oil. Once hot, carefully crack both eggs into the oil. Using a spoon, spoon the hot oil over the top of each egg to help it cook. Allow to cook for 2-3 minutes or until the whites are cooked. Remove egg from the pan and place one on each bowl of chili.

Serve with toast.

by The Savvy Kitchen