One of my ultimate comfort foods. Chips with a spicy veggie chilli, topped with melted cheese and a soft fried egg. Where the runny yolk adds a further richness and sauciness to this cheerful dish.
It’s only 8 in the morning here but my tastebuds are wondering how this dish would feel again! I think lunch has been sorted!
Have a gorgeous and restful weekend! Put your feet up and grab yourself a plate of veggie chilli cheese chips or better still get someone to make it for you! 😉
See you all tomorrow with my Fab 4 of the week..much love D x
For veggie chilli
300 g frozen quorn mince
1 medium onion finely chopped
1 green chilli sliced
2 cloves of garlic crushed
1 tbsp olive oil
200 g tomato passata or crushed tomatoes
150-200 ml water
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1 squeeze of tomato ketchup
2 plates of cooked oven chips/fries
2 soft fried eggs made at final stage
2 slices of cheese
● Heat the olive oil in a medium saucepan and sauté the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat.
● Pour in the tomato passata. Throw in the ground cumin and salt. Add the tomato ketchup and stir well. Let the tomato sauce cook for 5 minutes on a low heat.
● Place the quorn mince into the tomato sauce, add water and combine well. Simmer for 15 minutes on a low heat and cover, stirring occasionally. If you require the sauce to be a bit runny then add a little more water than stated.
● Finally to assemble once chilli is cooked. Place chips on a plate, add veggie chilli. Then a slice of cheese and then top with the soft runny fried egg.