Prep time: 10 minutes
Total time: 30 minutes
Serves: 4

• Place a large sauté or cast-iron pan on medium heat. Add oil, onion and peppers and cook for 2 to 3 minutes. Next, add corn, beans, garlic, salt and chili powder. Continue cooking for 1 more minute. Add tomato sauce and simmer for 5 minutes. Next, with a spoon, make eight small wells in the sauce and crack an egg in each one.
• Cook eggs for 5 to 7 minutes, or to your desired doneness. You can also place a lid on top to cook the eggs a bit quicker.
• Garnish with avocado slices and cilantro. Serve with toasted bread or tortilla chips.

Tip: Don’t throw out the extra beans – freeze them for your next batch of chili or nachos.