20-Minute Egg-Drop Chili - cooking recipe

Ingredients

2 garlic cloves, minced (or to taste)
1/2 medium onion, diced
oil
1/2 teaspoon ground cumin
dark chili powder, to taste (I use about 1/2 Tbsp. for my non-heat-liking husband)
1 (15 ounce) can chili beans, preferably the more juicy kind (like, not thickened, I use Ranch Style brand beans)
1 (14 1/2 ounce) can diced tomatoes, undrained
2 eggs
Garnishes (optional)
shredded Mexican blend cheese or cheddar cheese
sour cream
finely chopped green onions or cilantro

Preparation

Heat a saucepan over medium to medium-high heat. Add oil to cover the bottom of the pan scantily.
Saute garlic and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
Add can of beans and its liquid, can of tomatoes and its liquid, and spices. Stir.
Cover and heat through until not quite boiling.
While heating, break the eggs into a bowl and, with a fork, break the yolks and lightly beat until the yolks and eggs are thoroughly mixed. The eggs should be just slightly frothy.
When chili is hot, remove from heat and reduce the heat to low. While off the heat, slowly pour in eggs, stirring as you pour. (Get a good centrifugal motion going before you add the eggs to get this step right.) Egg should cook instantly, giving the soup a creamy look and texture.
Return to low heat and heat through, perhaps another 2-3 minutes.
Serve topped with any or all garnishes you choose. Or without, your choice.