Step 1: Prepare the Chili

1. Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and green bell pepper, and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Ground Meat: Add the ground beef or turkey to the skillet. Cook, breaking it up with a spatula, until browned and fully cooked, about 7-8 minutes. Drain any excess fat if necessary.
3. Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato sauce, black beans, and kidney beans. Mix well to combine.
4. Season the Chili: Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let the chili simmer for 20 minutes, stirring occasionally.

Step 2: Cook the Eggs

1. Prepare the Pan: In a separate skillet, heat the butter or olive oil over medium heat. Crack the eggs into the skillet, one at a time, being careful not to break the yolks.
2. Cook the Eggs: Cook the eggs to your desired level of doneness. For sunny-side-up eggs, cook until the whites are set but the yolks are still runny, about 3-4 minutes. For over-easy eggs, carefully flip the eggs and cook for an additional 1-2 minutes. Season with salt and black pepper to taste.

Step 3: Assemble the Breakfast Chili and Eggs

1. Serve the Chili: Divide the chili among four bowls, creating a well in the center of each bowl.
2. Top with Eggs: Carefully place one cooked egg on top of the chili in each bowl.
3. Add Toppings: Garnish the dish with your favorite toppings such as shredded cheddar cheese, sliced avocado, chopped green onions, fresh cilantro, sour cream, or hot sauce.

Step 4: Serve and Enjoy

Serve the Breakfast Chili and Eggs warm, with toast or tortilla chips on the side if desired. Enjoy the perfect combination of spicy chili and creamy eggs for a hearty and satisfying breakfast!