
Thai · Breakfast
Vegetarian Chilli & Egg Breakfast
From the zcook collection
Spiced black-bean and kidney-bean chilli served over toast with eggs, fresh herbs and optional cheese, avocado or sour cream.
- Vegetarian
- Breakfast
- bean chilli
- eggs
- Total
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 5–6 servings
- Level
- Hard
- Energy
- 380 kcal
Method4 steps · about 45 min
Step 1: In a heavy-bottomed pot, add the oil (1 Tbsp), onion (½), garlic (4 cloves) and a pinch of salt (¼ tsp); saute over medium heat until the onion is translucent and slightly caramelized.
Step 2: Add the toasted, ground cumin and coriander and fry about 30 seconds until fragrant. Deglaze with the diced tomatoes (1 can), scraping the bottom. Add oregano, drained black and kidney beans (0.5 can), canned corn, the remaining ½ tsp salt, half a dried chipotle, optional sambal and cocoa powder (2–3 tsp). Add just enough water to keep the chilli ingredients submerged. Keep toast, eggs and toppings for assembly.
Step 3: Simmer gently 20–30 minutes until thick and stewy. Remove the chipotle and taste for seasoning. If making ahead, divide into shallow containers and refrigerate promptly. Reheat the chilli thoroughly to 165°F (74°C) before serving.
Step 4: Cook your eggs however you like, and while the eggs are cooking, stick the toast in the toaster, and reheat the chili in the microwave. Prep your toppings (cheese, avocado, cilantro/green onion) while things are cooking/heating. When everything is ready, place the toast down on a serving plate, ladle a generous amount of hot chilli on the toast, place some grated cheese on the chili (if using), and top it off with the egg. Sprinkle some chopped green onion or cilantro and serve right away with some extra hot sauce!
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