This brunch is a wonderful combination of spicy (the bean/potato mixture) and acidic (the fresh tomato salsa); crunchy (fried tortilla) and velvety smooth (sunny side up egg). Give it a try, you'll love it.
This is a super easy chili you can quickly make on a weeknight. And even though it's a veggie chili, there's a lot of vibrant, complex flavors and umami notes thanks to the dry sherry, worcesterchire sauce, and roasted peppers.
