Chilli, Egg and Tequila Brunch Bake

This is the perfect weekend brunch. It takes just minutes to put together and then let the oven do the hard work while you kick back and read the papers or take the dog for a walk. The beauty of this recipe is that you can so easily make this a meat of veggie version. We use Stagg chilli because it tastes great and offers both varieties.




  1. 1 can of Stagg vegetable or meat chilli

  2. 150g mature grated cheese 

  3. 4 large eggs

  4. 1/2 teaspoon of smoked paprika

  5. 70ml tequila

  6. Salt and pepper to taste

Serves: 4 or 2 if you 

are super hungry!

Preparation Time - 5 minutes

Cooking Time - 45 minutes


  1. Preheat the oven to 200 C.

  2. Empty the can of chilli into a bowl, add the tequila and mix thoroughly.

  3. Split the mixture between two small baking dishes (see photo for an idea of size).

  4. Make two wells in each dish for the eggs and crack them into the wells.

  5. Cover with grated cheese and sprinkle with the smoked paprika.

  6. Place into the oven for 45 minutes. The time may vary slightly depending on how you like your eggs cooked. At B&C we like them well cooked. The first time you make this recipe you may need to check on the eggs periodically until you get the right time for the way you like your
    eggs cooked. 

  7. Serve immediately with hunks of fresh bread. We recommend sour dough dipped in olive oil and balsamic vinegar - yum!

  8. Another great thing about this dish is that should you not scoff the lot, it microwaves brilliantly for a midnight snack.​