Vegetable chilli with baked eggs

One of the first things I learnt to cook was my Mum’s chilli con carne. It is simple but delicious and a firm family favourite. Ever since I stopped eating meat I have been experimenting with this recipe to come up with something new.

I haven’t found any alternatives to minced meat that I enjoy or even want to eat. Quorn and soya based meat free products are so heavily processed that they serve no benefit to me. Instead, I have completely removed that element and focused on the sauce and vegetables. Topping it all off with beautifully baked eggs.  A delicious dish that can be enjoyed at any time of the day.

Serves 2

  • 1 red pepper
  • 1 green pepper
  • 1 green chilli
  • 2 cloves of garlic
  • 1 400g tin of chopped tomatoes
  • 1 400g tin of red kidney beans
  • 1 tbs olive oil
  • 2 tsp apple cider vinegar
  • 1.5 tsp coconut nectar
  • 2 tsp tomato purée
  • 2 tsp whole cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp garlic powder
  • 1 tbs smoked paprika
  • 1/4 tsp chilli flakes
  • 4 eggs
  • Salt
  • Pepper

Preheat the oven to 180°C. Finely chop the peppers and finely slice the garlic and chilli. Set aside. Measure out all the spices and mix together in a bowl, set aside.

In a large pan, heat the olive oil add the garlic, chilli and peppers. Cook on a medium heat for 10 minutes. Turn the heat down and add the spice mix, coating the vegetables and cook for 1-2 minutes. Add the chopped tomatoes, tomato puree, apple cider vinegar and coconut nectar. Cook for another 5 minutes. Add the red kidney beans along with 200ml of water. Cook on a low heat for 20 minutes.

Transfer the chilli to a shallow oven proof dish. Make a well and crack the eggs directly on top. Bake in an oven for 12-15 minutes until the egg whites have cooked and set but the yolk remains runny.

Serve with potato wedges or brown rice.

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