Vegetarian Skillet Chili with Eggs and Cheddar

Untried

Cook Time: 45 minutes Servings: Yield 4 servings Source:

Ingredients

2 tablespoons unsalted butter

1 large yellow onion, coarsely chopped

Kosher salt and black pepper

4 garlic cloves, coarsely chopped

1 tablespoon ground cumin

4 teaspoons chili powder

¼ cup tomato paste

1 (28-ounce) can crushed or diced fire-roasted tomatoes

2 (14-ounce) cans of beans, such as pinto, black or any bean you like in chili, with their liquid

1 teaspoon apple cider vinegar

4 large eggs

1 cup grated extra-sharp Cheddar

Cilantro sprigs, for serving (optional)

Warm tortillas, tortilla chips or tostadas, for serving

Directions

In a large (preferably cast-iron) skillet, melt the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin and chili powder, stir to combine, and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of the pan and turns the color of rust, about 2 minutes.

Stir in the tomatoes and both cans of beans with their liquid. Bring to a boil, then reduce to a simmer, smashing the beans lightly and stirring occasionally, until thickened, about 20 minutes. Stir in the vinegar, then season to taste with salt.

Reduce the heat to low. If your chili is thick enough, make four divots evenly spaced in the chili and crack an egg into each divot. (If the chili is not thick enough to hold the divots, don’t worry, just crack the eggs on top.) Using a fork or spoon, gently cover the whites with chili. (This helps the whites cook faster and more evenly). Season the eggs with salt and pepper, then sprinkle the chili with Cheddar. Cover and cook until the whites are set and the yolks are still runny, 5 to 7 minutes. Garnish, if desired, with cilantro sprigs. Serve with tortillas, tortilla chips or tostadas alongside.