In a large Dutch oven, heat the stovetop over medium heat. Add center cut bacon and cook until crispy, about 8–10 minutes, stirring occasionally. Remove the bacon, placing it on a paper towel to drain, while reserving the grease in the pot.

Using the same Dutch oven with bacon grease, add diced white onion and poblano pepper. Sauté for about 5–7 minutes until the onion is translucent and softened. Add minced garlic and cook for an additional 1–2 minutes until fragrant.

Add the turkey breakfast sausage to the pot, breaking it into small crumbles. Cook for about 6–8 minutes, stirring occasionally, until the sausage is thoroughly browned.

Stir in the fire-roasted crushed tomatoes and beef broth, mixing everything well. Add the crispy crumbled bacon back into the mixture. Bring to a gentle boil for about 5 minutes.

Cover the Dutch oven and lower the heat to a gentle simmer. Let the chili cook for 45–60 minutes, stirring occasionally. Check the consistency as it thickens.

In a non-stick skillet, heat a teaspoon of oil over medium heat, then crack eggs in and fry for about 3–4 minutes or until the whites are set and yolks are slightly runny.

Ladle the chili into bowls and carefully top each serving with a fried egg. Garnish with optional cheese or avocado slices and enjoy!