Egg on Chili
26 Apr '18 — tasting notes
Yesterday a huge pot of vegetarian chili was made with corn, quinoa, black beans, onions, carrots, tomatoes, celery, peppers, jalapeños, garlic, cinnamon, and chili powder.
As a vegetarian, I’m always looking for protein. This morning I thought, why not throw an egg on top?
Shakshuka and menemen are both soupy tomato-ey breakfast dishes with eggs thrown into the mix. Since the chili had quite a bit of tomato, my hypothesis was that it’d work similarly–the rich yolk would pop and work well with accompanying flavors.
I tried it this morning and my husband mentioned how the yolk gets lost among the sour cream and chili. The sour cream cut through the chili but the flavor of yolk just wasn’t there.
Although this morning’s experiment didn’t work, the last experiment had. I made a vegetable lasagna substituting a mixture of blended cauliflower and feta for tomato sauce. Right out of the oven, it was okay, not stellar. The day after, however, the flavors developed. I could taste the mushrooms and all the veggies that were in the dish and the cauliflower blend provided moisture and creaminess without taking over.