It’s not so strange for me to be writing about leftovers. I have always believed in avoiding food waste, and efficient use of leftovers is a step in that direction. I’ll keep writing about using my leftovers here just in case there is a teeny chance that one of you might need some help in figuring out what to do with yours.
Not so strange either for me to be writing about it now — getting our new home in shape is leaving me less time to play in the kitchen (the saga continues…now I am caught between two plumbers!), hence having only enough time to grab those leftovers from the fridge for a quick meal. I’m not complaining though because, as I’ve maintained before, leftovers need not be tired or boring.
This is a hearty, stick-to-your-gut meal that will fuel you through even the most trying rounds of intense clean up. Yes, including looking through 4 years worth of debris accumulated by a little rat who never throws anything away…including 4 year old credit card receipts and pay slips from her first job (I plead oh so very guilty)!
Anyway, back to the dish at hand. I had made a big batch of chili for a potluck barbecue and had lots left over. I am hoping that this does not reflect on my chili-making abilities but instead on the amount of food served on said occasion. In any case, C was quite pleased that we had leftovers because that boy does love his chili. But unless you are C, one can only eat so much chili, in exactly the same way, day after day.
This is a variation you can try if you find yourself with some leftover chili and are looking for another way to serve it. I like to think of it as halfway between huevos rancheros and oeufs en cocotte. I’ve always loved a good cross-cultural mix when it comes to food 🙂
What I’ve done here is simple: For each serving take a cup of chili (or half, or anywhere in between…depends on what you would be comfortable calling “one serving”) and place in a ramekin, clay crock, or any oven-proof single serve dish. Make a slight indentation where you want your egg to sit and crack the egg into it. Shave some cheese onto the chili (I used gruyere because that is what I had on hand but feel free to use any cheese you think might work here). Place the whole affair into a pre-heated 180C oven and bake until the egg white is set but the yolk is still jiggly. I overshot that mark (hence the overdone yolk) so make sure to keep an eye on your eggs as all ovens (and eggs!) are different. Remove from the oven, garnish with cilantro and enjoy immediately with some warm tortillas or bread, or even rice!
I hope this goes a little way towards moving some of us to make the most of our leftovers…every bit helps in our efforts to avoid food waste!
oh that looks yummy!! Huevos Rancheros style. Thank you.
I personally LOVE leftovers. Especially when there's creative ways to us them. This sounds delicious!
I meant, to 'use' them. Wow. Someone needs to go back to school…
Really Joey I think there are some dishes that are made so we have leftovers:0) chili is one I always make too much of because it's so good so many ways.
Hi,
I just wanted to drop a note to say I love your blog!I read you everyday and you inspire me to cook and write about cooking! I am a NEW food blogger and I am not sure the protocol on these kinds of things, but I am going to add you to my blogroll because I read you everyday. Anyway, please let me know if you do not want me to place you on my blogroll. Thank you!
Kayla, the nonstick cook
But that chili looks really really good. Like super dark red and full of flavor and spice. Where's the recipe, I want it!
I took one look at the picture and immediately thought: OMG, she's made huevos rancheros!
I actually like working with leftovers. Grilled or roasted meats usually get chopped up and used to spruce up instant ramen or Chinese-style fried rice. And leftover beef stews end up over noodles as beef stroganoff! 😀
Hi Char! Thanks for dropping by 🙂
Hi The French! Hehe 🙂 Love them too…and I love that dorky feeling of accomplishment I get when I’ve successfully put every last little bit to good use! 😉
Hi Tanna! So true! Chili is definitely something to make extra servings of! Adobo, our Filipino national dish, is another such food!
Hi Kayla! Thanks for saying hello and leaving such a sweet comment! Happy to hear you enjoy my yabbering 🙂 It’s certainly a-ok to add me to your blogroll…thanks! 🙂
Hi Nick! My chili still doesn’t have a fixed recipe…although I am slowly documenting it so I can share it over here!
Hi Midge! Hehe…yes indeed 🙂 Although not all huevos rancheros are baked, in fact most are fried eggs with salsa – hence the cross with oeufs en cocotte 😉
I hope things go well, Joey…
And this is soo good! I know I will borrow this idea very soon.
oh how georgeous it is!
I like the sound of chili baked with an egg!
Being able to make use of leftovers show creativity and some of them like chili taste better when they are a leftover.
Looks fabulous! Do you have a good chili recipe, because I'm looking for one. We love hot and spicy breakfasts here so this would be doubly welcome. Good luck in your tale of two plumbers – Gary
Hi Anh! All going well 🙂 Borrow away! 🙂
Hi Just My! Thank you 🙂 Leftovers can surprise us sometimes 😉
Hi Kevin! There is just something about a meal of beans and egg 🙂
Hi Veron! That is so true…chili is better if it sits a while…just like adobo!
Hi Gary! Thanks! The chili doesn’t have a fixed recipe yet…still a work in progress!
Wow that looks delicious. We're trying egg on lots of things lately. Just adds so much to a dish somehow.
I agree Bordeaux — I love eggs for their simplicity, versatility, and for how they can complete a meal 🙂