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.
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
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