A soul-nourishing twist on a brunch classic. The deep, earthy umami of our mushroom sauce transforms simple poached eggs and tomatoes into a rich, complex, and grounding feast.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Servings: 2 People
Ingredients
- 3 tbsp of Kun Taste Studio Chili Mushroom Sauce
- 1 can (400g) of crushed tomatoes
- 4 large eggs
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- Fresh parsley or coriander for garnish
- Crusty bread for serving
Instructions
-
Sauté: In a large skillet, sauté the diced bell pepper and garlic with a little oil until soft and fragrant.
-
Build the Base: Stir in the crushed tomatoes and the Chili Mushroom Sauce. Simmer on medium-low heat for 10 minutes until the sauce thickens and the flavors meld.
Create Wells: Use a spoon to make four small wells in the bubbling sauce. Carefully crack an egg into each well. -
Poach: Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain beautifully runny.
-
Serve: Remove from heat, garnish with fresh herbs, and serve directly from the pan with warm, crusty bread to scoop up the sauce.
Pro Tips
- The bits of wood ear and shiitake in the sauce provide a "meaty" texture that makes this vegetarian dish feel incredibly hearty.
- For an extra kick, drizzle a teaspoon of our Crispy Chili Oil over the eggs just before serving.
- Be careful not to overcook the eggs; the residual heat of the pan will continue to cook the yolks even after the lid is removed.