Chilli Poached Eggs
Not your average shakshuka! This protein-rich dish is loaded with fibre and plant-protein from the mix of legumes and tofu. The chilli can be made in ...advance so all you have to do when you’re hungry is heat it up and crack in the eggs. Read more
points
protein
fibre
vegetables
points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Chilli is best when it is spoonable and has a homogenous texture so do your best to very finely and evenly chop the vegetables. If you have one, a food processor will give best results.
To drain tofu, remove it from its liquid, place on a baking tray wrapped in kitchen roll and place something heavy on top such as a pan. Allow to sit for 10-15 minutes, allowing the liquid to seep out.
Freezing Instructions: Freeze cooked chilli in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Eggs, herbs and pickled onions do not freeze, but the pickled onions keep well in the fridge for up to 1 month
points
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
Place the red onion and lime in a bowl. Toss to coat and set aside.
Heat the olive oil in a large, heavy-bottomed, oven-proof saucepan over medium-high heat. Add the onion, garlic and chilli with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened and reduced. Add the red pepper and cook for a further 2-3 minutes, until reduced.
Add the spices and tomato puree. Stir through and cook for 1-2 minutes until fragrant and sticky.
Add the tamari and tofu. Cook for a further 1-2 minutes until the tofu is completely covered in spices.
Add the tomato passata, water, beans, lentils and dark chocolate. Bring to a gentle simmer, stirring to incorporate the chocolate once it melts. Cover and simmer for 10-12 minutes. Remove the lid, and cook for a further 2-3 minutes.
Reduce the heat to low. Using the back of a spoon, create small craters in the sauce. Carefully crack an egg into each one. Cover the pan, and leave to cook for 7-8 minutes, until the whites have set but the yolks are still soft. Turn off the heat.
Season the top of each egg with salt and pepper. Serve with pickled onions, coriander and toast, if desired.
Notes
Chilli is best when it is spoonable and has a homogenous texture so do your best to very finely and evenly chop the vegetables. If you have one, a food processor will give best results.
To drain tofu, remove it from its liquid, place on a baking tray wrapped in kitchen roll and place something heavy on top such as a pan. Allow to sit for 10-15 minutes, allowing the liquid to seep out.
Freezing Instructions: Freeze cooked chilli in a labelled, airtight container for up to 3 months. Allow to defrost overnight in the refrigerator before reheating.
Eggs, herbs and pickled onions do not freeze, but the pickled onions keep well in the fridge for up to 1 month
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