Sustenance farming is no walk in the park. I have put forth the (modest) effort and I’m cheesed to report that my failures would be charming, if only for their sheer volume. Tomatoes and eggs are about the only food items harvested on our property, making Homegrown Tomato and Egg Chili emblematic of my tiny modicum of success. It sure beats the hell out of the time I tried to milk the chickens. What began as an earnest attempt to introduce more calcium into our diet slowly devolved into confusion and exhaustion, eventually culminating in some hurt feelings (both the hens’ and mine) and some frank epithelial wounding.
1 ½ C Fresh Tomatoes, diced
1 T Chili powder
2 T Jalapeno, seeded and diced
1 t paprika
½ t celery salt
- Fry eggs in butter, breaking yolks halfway through. Cook eggs until they are completely set.
- While eggs are cooking, add remaining ingredients to a glass measure and mix well.
- Microwave the mix on high for one minute.
- Once eggs have set, pour chili mix over them.
- Heat 2 additional minutes.
- Serve over jasmine rice.
If fresh is the buzz, than this chili is totally inebriated. The fresh flavors popped and the entrée was spiced to a tee. I’m not certain whether this would have come off quite as well with canned tomatoes but I rather doubt it. We will definitely enjoy this outstanding chili again, in a seasonally appropriate context.
Chili Jr- “ I usually don’t like mixing weird things with my eggs, but this chili was actually really great.”
Me- “Weird? Like exotic? Tomatoes aren’t exotic. Now, chicken milk…that’s exotic.”