- Prep Time:
- 20 min
- Cook Time:
- 60 min
- 2 medium-sized onions, sliced
- 4 cloves garlic, peeled and chopped
- 6 1/2 tbsp ( 97.5 mL ) water
- Pinch of salt
- 6 1/2 tbsp ( 97.5 mL ) olive oil
- 1 tbsp ( 15 mL ) ground cumin
- 2 tbsp ( 30 mL ) ground coriander
- 2 cups ( 500 mL ) button mushrooms cut into 1/4 quarters
- 2 cups ( 500 mL ) carrot, diced
- 1 cup ( 250 mL ) celery, diced
- 1 tbsp ( 15 mL ) sugar
- 2 tbsp ( 30 mL ) red wine vinegar
- 1 can (540 mL) canned tomatoes
- 1 tsp ( 5 mL ) of canned chipotles (Mexican smoked jalapenos)
- 2 tbsp ( 30 mL ) chilli powder
- 2 pinches salt
- 2 eggs
- 1 avocado
- 1 tbsp ( 15 mL ) of sour cream
- 1 lime, cut in wedges
- Bread, to serve
Place onions and garlic in a large pan or pot with 100 mL of water, a handful of salt, and ¼ cup (50 mL) of oil, then put a lid on it and bring to a boil. The water helps draw out natural sugars in the onion giving you a sweeter product. Cook on medium heat and stir every 5 minutes until the onions are soft and slightly brown.
Add in cumin and coriander and stir for 5 minutes on higher heat; this is your chilli base. Remove from pot.
Wipe down your pot to clean it and, on the highest heat you possibly can, caramelize mushrooms in the remaining ¼ cup (50 ml) of oil for about 5 minutes, making sure you do not put more than one layer of mushrooms at a time. When the mushrooms are well caramelized, turn down heat and place chilli base of onions back in.
Add carrots and celery, stir for 5 more minutes. Add the sugar and shortly after, add in vinegar. Reduce till no liquid is left.
Add in tomatoes and chipotles, bring to a simmer for 30 minutes; add in all the chilli powder and season with salt to taste.
place in a 6oz oven safe bowl and crack 2 eggs in the chilli, then place in the oven at 350 °F (180 °C) for 10 minutes until the egg is set but the yolk is still runny.
Dice an avocado and place on top with a dollop of sour cream, cilantro, lime wedge, and crusty bread.