I'm not gonna lie. It's been cold, and I've made a lot of chili. There's something about the snow that makes me want to sit in front of the heater and eat warm stuff while watching Community. I don't even like chili that much.
This last batch was kind of an accident though, mainly because I had soaked kidney beans for an indian curry and then it turned out I had 1.5 pints of cooked beans left. A google search basically yielded me with zero results about what I could do with so much beans but I had to do something with it quick since my teensy freezer was not about to put up with an extra mason jar of stuff, whether they're going to go bad or not. My freezer has no compassion for my plights. And now, I am left with so much chili from my hurry to use up all the kidney beans.
Of course, there's no space in my freezer to put all this extra chili. I've basically quadrupled my problem.
Thankfully, google gave me a million different things to do with leftover chili, and hello, chili for brunch? So much yes. Anything and everything is made better for brunch. Because brunch has baked eggs, and I kinda think life doesn't get any better than baked eggs.
Leftover Baked Quinoa and Chili Eggs
What you need:
- 1 cup leftover chili
- 1 cup leftover quinoa
- 2 eggs
- 1 stalk scallions, thinly sliced
- Pinch chili pepper flakes
- Sprinkle of za'atar
How to do it:
- Preheat oven to 400 degrees
- Lightly grease a 6in cast iron pan. Layer quinoa and then top with chili.
- Make two slight dents in the chili and crack an egg into each dent. Top with a pinch of chili pepper flakes and a sprinkle of za'atar.
- Bake at 400 degrees from 8-10min, until whites are cooked and serve sprinkled with sliced scallions.