Vegetarian chilli cheese fries

    Vegetarian chilli cheese fries


    4 people made this

    About this recipe: One of my ultimate comfort foods. Chips with a vegetarian chilli, topped with melted cheese and a soft fried egg. Where the runny yolk adds a further richness to this cheerful dish.

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 medium onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 green chilli, sliced
    • 1 teaspoon paprika
    • 200g tomato passata
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 squeeze tomato ketchup
    • 300g frozen Quorn® mince
    • 150 to 200ml water
    • 2 platefuls of oven chipes
    • 2 eggs
    • oil for frying
    • 2 slices cheese

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the olive oil in a medium saucepan and saute the onions, garlic and green chilli and add the paprika to the mix. Cook for 4 minutes on a low heat
    2. Pour in the 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
    3. Place the Quorn® mince into the tomato sauce, add water and stir 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.
    4. Meanwhile, prepare the oven chips according to packet instructions.
    5. Just a couple of minutes before the chilli and chips are ready, pan fry the two eggs in a drizzle of oil. Cook till whites are set but the yolk remains runny.
    6. Finally to assemble: Place chips on a plate, top with chilli, then a slice of cheese and top with the soft runny fried egg.

    See it on my blog

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    Reviews (4)


    The egg made an extremely nice addition to the "Cheesy Chilli Chips". With a couple of slight variations this is very nice. Replaced ketchup with puree, Quorn with Lean Minced Beef (Eggs do not = vegetarian chilli). Also used grated cheese rather than sliced. - 22 Jul 2013


    - Rated on - 26 Sep 2016


    This was great - 11 Jan 2016

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