vegetarian quorn chilli with spicy guacamole and eggs.

A super simple vegetarian recipe for fans of avocado, runny egg yolks and a kick of chilli. This recipe is a take on the Mexican huevos rancheros with spicy baked eggs cracked into a tomatoey sauce. Instead, the elements are created separately allowing for gooey eggs without waiting for the whites to cook. Veggie chilli is an absolute staple in my house and I often make a massive batch to save for later in the freezer. Enjoy for breakfast, brunch, lunch, dinner or leftovers... just make sure you go heavy on the guacamole. Instagram loves it, don't you know?

Shopping list.
(Serves two)
♥ One small white onion, chopped 
♥ 1 garlic clove, crushed
♥ 150g Quorn vegetarian mince
♥ 200g cannellini beans
♥ 200g chopped tomatoes
♥ 1 tsp tomato puree
♥ 2 tsp chilli powder
♥ 1 tsp smoky paprika
♥ One ripe avocado 
♥ Red chillies, chopped
♥ Fresh lime
♥ Fresh coriander, chopped (optional)
♥ Four free range eggs

Step one. Cook together the white onion and garlic clove until softened. Add in the Quorn mince, beans, chopped tomatoes spices and tomato puree. Allow to simmer for around 15-20 minutes. Add a dash of water should it seem to dry up a little.

Step two. Meanwhile make the guacamole by mashing the avocado and adding lime juice, chilli, salt and pepper to suit your tastes. I like mine with lots of black pepper and lime!

Step three. Lastly get a frying pan to a medium heat with a little oil. Fry your eggs to your liking; I always cook for five minute to allow for a runny yolk.

Assemble and devour!

Do you cook with Quorn mince or have any vegetarian recipes with it? Perhaps you have a favourite way to make guacamole too?