Description
Spicy Chili Eggs are a quick, vibrant, and energizing breakfast dish that combines smoky, bold chili flavors with creamy, perfectly cooked eggs. Ready in under 15 minutes, this protein-packed recipe delivers a satisfying kick of heat and rich textures, customizable to your preferred spice level. Ideal for busy mornings or leisurely brunches, it pairs wonderfully with toast, avocado, or beans for a complete and flavorful start to your day.
Ingredients
Scale
Eggs and Dairy
- 4 fresh eggs
- 1 tablespoon butter or olive oil
- Optional: shredded cheddar or pepper jack cheese (1/4 cup)
- Optional: dollop of sour cream for serving
Vegetables and Aromatics
- 1 small onion, diced
- 1–2 fresh jalapeños or green chilies, finely chopped (seeds removed for milder heat)
- 2 cloves garlic, minced
- Optional: fresh cilantro, chopped (for garnish)
- Optional: diced bell peppers, tomatoes, or spinach (for vegetarian variation)
Spices and Seasonings
- 1 teaspoon chili powder (preferably smoky ancho or chipotle chili powder)
- Salt, to taste
- Black pepper, to taste
Protein Variations
- Optional: 1/4 cup cooked chorizo or breakfast sausage (for added protein)
- Optional: 1/2 cup crumbled tofu (for vegan twist, replacing eggs)
Instructions
- Prepare the Ingredients: Dice the onions and jalapeños finely, mince the garlic, and crack the eggs into a bowl. Lightly whisk the eggs to combine them thoroughly for smooth cooking.
- Sauté the Aromatics: Heat butter or olive oil in a skillet over medium heat. Add the diced onions and minced garlic, cooking until translucent and fragrant, about 2–3 minutes. Then, stir in the chopped jalapeños to release their flavorful heat.
- Add Chili Powder and Eggs: Sprinkle chili powder evenly over the sautéed vegetables. Stir continuously for about 30 seconds to toast the spices gently. Pour in the whisked eggs and begin to scramble them gently, allowing the eggs to absorb the spicy base flavors.
- Cook Until Just Set: Keep stirring the eggs continuously over medium-low heat until they are just cooked but still moist and fluffy. Avoid overcooking to maintain tenderness and softness in texture.
- Season and Garnish: Season the eggs with salt and pepper to taste. Remove the skillet from heat and finish with freshly chopped cilantro if desired to add brightness and a pop of color. Optionally, add cheese now and allow it to melt slightly before serving.
Notes
- Use fresh chili powder for the best flavor impact.
- Cook on medium-low heat to keep eggs tender and prevent rubberiness.
- Adjust spiciness gradually to suit your taste preferences.
- A non-stick skillet helps scramble eggs evenly and prevents sticking.
- Optionally, a squeeze of fresh lime juice brightens the overall flavor.
- Leftovers can be refrigerated in airtight containers for up to 3 days.
- Reheat gently on stovetop or microwave with a splash of water or butter to maintain moisture.
- For a vegan option, substitute eggs with seasoned scrambled tofu.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 370 mg
Keywords: spicy eggs, chili eggs, breakfast recipe, quick breakfast, energizing meal, Mexican breakfast, protein-packed eggs