Chili and egg breakfast

How do I love chili? Let me count the ways… with buttered garlic bread, with soft tortillas, with corn bread and with rice. Yes, rice. And egg. Like this.

I made the chili last Friday for lunch. It was Speedy’s birthday and his request? Chili dog sandwiches. I made way too much chili for two sandwiches so we were picking on the leftover days afterward. Yesterday, I was alone in the house and I had chili for brunch. As expected, like any stew, the chili tasted better after so many days in the fridge. Chili and egg breakfast

This is really a cooking with leftovers recipe which presumes that you already have your cooked chili. If, however, you want to make chili and serve it like this, you can find two recipes for chili in the archive — one with ground beef and the chunkier version made with cubed beef. I like the chunkier version better but it does entail more work.


  • 1/2 to 3/4 c. of chunky chili con carne
  • 1 fried egg
  • hot rice
  • 3 scallions (onion leaves), finely sliced
  • toasted garlic bits


  1. The key to this dish is to make sure that everything is hot.
  2. Spoon hot rice on a plate.
  3. Add the hot chili on top (or beside) the rice.
  4. Top with the fried egg.
  5. Sprinkle the scallions and toasted garlic bits on top.
  6. Dig and and have a great meal!

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 1


  1. says

    My American husband said “Now that’s a filipino breakfast!” :) This looks delicious. Love spicy!
    Connie, I’m so glad I came across your blog. I will add you to my Blogroll (my blog will launch on July 1).

  2. lance cenar says

    I love chili con carne. Can you post more about chili con carne. Thanks! I love your photos by the way, do you use macro lens for that?

  3. becky says

    hi ms connie, i saw dried lentils at the grocery last week and i thought it would be a great addition to chili beef. might make a healthier version by lessening the beef and substituting it with lentils.