Great chili-based breakfast. Perfect after a night on the town. (Can be made in advance, then popped into the oven the next morning.)
Gently re-heat the chili on the stove, adding jalapenos and a little onion. While that’s going, brown up some chunked, raw, skin-on potatoes with a little olive oil, cayenne, salt and if you’re feeling ambitious, garlic. If you use an oven-safe cast-iron skillet, once you’re done you can go right to the next step. By the way, it’s better to keep the taters fairly firm.
In an oven-safe dish (like a ceramic skillet) carefully flatten the potatoes into one even layer. By now, the chili should be somewhat thick. Ladle it onto the potatoes. As a guide, if I have 2" of potatoes, I top with 1" of chili. Just my personal taste. Top with fresh ground cheese, chives (and olives, thanks!) and pop into the oven.
At this point, cook up your eggs. I prefer them fried, sunny side-up. When I cook this dish, my wife prefers a thin serrano frittata.
Bake at 375 until things start to melt (maybe 5-6 minutes?), then switch to Broil until the cheese is lightly browned.
Spoon onto a plate, top with egg of your choice. Eat with salsa and pico.
(It’s even better if you have a set of individual oven-safe skillets. Just top each with egg and serve.)
Now I know this sounds like cholesterol overkill, but since our chili is made with soy, the egg and cheese provide the perfect amount of “body”. When I ate meat, though, this was still an excellent treat.