Breakfast Chili and Eggs

Ingredients

• 1 pound sausage
• 1 small onion
• 1 small poblano pepper
• 1 can crushed tomatoes , 28 ounce
• 1.5 cups beef broth
• 1 envelope chili seasoning , 1 ounce
• 1 package bacon pieces , 2.8 ounce
• 3 oils or butter for the skillet , divided, or as needed
• 12 large eggs

Instructions

1. 1

   Crumble sausage into a large stockpot over medium-high heat. Add onion and poblano pepper. Cook until sausage is browned, about 5 minutes. Drain grease.

2. 2

   Stir in crushed tomatoes, broth, chili seasoning, and bacon pieces. Bring to a boil. Reduce heat and simmer for 30 minutes.

3. 3

   Meanwhile, heat a large non-stick or a cast iron skillet over medium-high heat with 1 tablespoon of cooking oil or butter until the oil starts to shimmer. If using butter, wait until it stops sizzling, but before it starts to turn brown.

4. 4

   Crack 4 eggs (or more depending on size of the skillet) into the skillet. As soon as the whites have become slightly firm and the yolk begins to set, after about 2 minutes, use a large spatula to flip it, turning the egg gently, so the yolk doesn't break. Cook for 30 to 60 seconds more and serve with the flipped side up. Keep warm and repeat with the remaining eggs.

5. 5

   Ladle into bowls and top with fried eggs over easy or made to your liking (See From the Editor). Season eggs with salt and pepper to taste.