Sunday, 1 June 2014

Baked Eggs in Leftover Tofu Bean Stew

So, a volcano erupted in Indonesia on Friday and as a result, our long-awaited flight to Darwin got cancelled. BOO! We now have to wait until tomorrow night to fly.

Might as well eat brunch...

A good friend of mine Luisa has been living with us for the last 2 months and, like me, the kitchen is her haven too. It's always such a pleasure to come home to all the delicious dinners and treats she makes and to share our recipes with each other.
 The other night she made a yummy tofu, bean stew which i will share with you now.

Tofu Bean Stew
Plenty of oil to cook in (coconut oil, olive oil etc)
250 g Firm Tofu, mashed
2 Cans Red Kidney Beans
1 Can Corn/ Fresh corn kernels
1 Eggplant diced small
5 Mushrooms sliced
1 Red Onion
1-2 Cans diced tomatoes/passata or 10 fresh tomatoes (or a combination of both!)
2 Cloves Garlic
Chili according to taste
Salt and Pepper
Smoked Paprika
1 tbs Sliced Jalapenos

Heat the oil in a pan and fry off the onion, garlic and tofu. Add the corn, eggplant, mushrooms and fresh tomatoes (if you have them). Add the spices and salt and pepper and fry until all the vegetables are coated.
Add the tin tomatoes, kidney beans and jalapenos. Allow to cook for 15 minutes so all of the flavours are incorporated.
Taste and add more seasoning if required.

Serve by itself or with, rice or yummy bread.

We had some leftovers and trust me, this tastes even better when it's 2 days old. After a few wines on Friday night, a decent brunch was in order for Saturday morning.

Baked Eggs
Eggs (as many as you need)
Leftover tofu bean stew. Any other leftover tomato based sauces will do as well.

Heat the stew/sauce on the stove until just boiling. Pour in to an oven proof dish and crack the eggs on top.
Place in the oven on grill until your eggs begin to firm up. Keep an eye on them as they often look like they're not cooked when they are! The grill will dry out the eggs pretty quickly. Usually they take about 10-15 minutes to cook.

Serve on toast with fresh parsley or basil. We also enjoyed ours with some soft goats cheese and sauteed kale.

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