Eggs And Chili Scramble Food

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

SCRAMBLED EGGS WITH CHEESE AND CHILLI SAUCE

Steps:

• First make the chilli suace. Put the red chillis, sugar, white wine vinegar and water in a saucepan and heat gently until sugar has dissolved. Bring to the boil then turn down heat and simmer for 10 minutes, until thick and syrupy.
• Take off heat and leave to cool, then stir in the lemon juice, coriander and a dash of salt and pepper.
• Beat eggs in a bowl and stir in onion, chilli, sweetcorn and salt and pepper.
• Melt butter in a large saucepan then add the egg mix. Cook over a medium heat, stirring all the time, until the eggs are softly scrambled.
• Take pan off the heat straight away and add cheese to eggs. Place eggs on top of warm tortilla, and top with sweet chilli sauce.
• You may want to add extra cheese, chillis, or coriander on top.

EGGS AND CHILI SCRAMBLE

Steps:

• Dice the garlic.
• Dice the prosciutto (if it's not diced already).
• Put all ingredients in a bowl and scramble together.
• Heat a pan and place all ingredients inside.
• Cook until eggs are fully cooked.
• Serve and enjoy!

SCRAMBLED EGGS WITH POBLANO CHILES AND CHEESE

Steps:

• Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, and oregano and sauté until onion is soft, about 3 minutes. Add tomatoes with juice and chili powder. Cover and simmer 5 minutes to blend flavors. Transfer sauce to blender; puree until smooth. Season with salt and pepper. Return sauce to pan and keep warm.
• Melt remaining 4 tablespoons butter in large skillet over medium heat. Add chiles; sauté until tender, about 6 minutes. Add green onions and 1/4 cup cilantro. Add eggs and cheese. Cook until eggs are softly set, stirring occasionally, about 4 minutes. Divide eggs among 4 plates. Spoon sauce over; sprinkle with remaining 1/4 cup cilantro.