Join us on
Facebook or
Twitter
for exclusive updates,
travel specials,
giveaways
& more!

Get 100+ New England
Main Meal Recipes in an
Easy to Use E-Cookbook!


Click here for your FREE
weekly newsletter!










Bring the heart of
New England into your
home with affordable,
high-quality
New England prints.
Visit our
Art Gallery
today!


Click here for
More Recipes!
The Heart of New England ... Click Here to Subscribe Today (It's FREE!)
Coddled Eggs in Spicy Tomato Chili
By Jim Bailey, a.ka. "The Yankee Chef"

Although this recipe may look as though it would be for breakfast, why not
enjoy this spicy egg dish anytime throughout the day?

While it contains no meat, you will find this to be satisfying and you won't have
to look down at the scale afterwards. If desired, grill a slab of ham or enjoy with
some toasted English muffins.

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.

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 eggs, leaving a separation between
each egg.

Place in oven, uncovered, and bake about 18-20 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 pleasant aesthetically.


More New England Recipes
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
Contact| The Heart of New England HOME | Search

Click Here to Get Your FREE Weekly Newsletter Today!
Visit Art.com
About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont