Chilli Poached Eggs

1

Gather and prepare your ingredients.

2

Place the red onion and lime in a bowl. Toss to coat and set aside.

3

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.

4

Add the spices and tomato puree. Stir through and cook for 1-2 minutes until fragrant and sticky.

5

Add the tamari and tofu. Cook for a further 1-2 minutes until the tofu is completely covered in spices.

6

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.

7

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.

8

Season the top of each egg with salt and pepper. Serve with pickled onions, coriander and toast, if desired.