The other night we made some of our Green Chili with Pork Stew and there were some leftovers in the fridge. I wanted some breakfast and Laura suggested making a kind of “Shakshouka” by adding eggs and poaching them in the leftover Chili. Well that was a great suggestion. I just warmed up the Chili on the stove until it started bubbling and then broke a couple of eggs in it, salted and peppered them lightly and put on the cover and let them cook away. I had some nice corn tortillas (also leftover), and warmed them in the microwave under damp paper towels for 30 seconds. It was a great breakfast.
By the way, check out these beautiful local Wisconsin eggs we got in the supermarket.
