Smoky mushroom chipotle eggs recipe
 Seema poaches eggs in a rich, spicy tomato and mushroom sauce to make this hearty brunch dish. Each serving provides 343 kcal, 21g carbohydrates (of which 14g sugars), 18g fat (5.8g saturates), 23g protein, 4.8g fibre, 1.3g salt. 1 large red onion, thinly sliced1 lime, juice only pinch salt 1 large red onion, thinly sliced 1 lime, juice only pinch salt 2 tsp olive oil1 red onion, thinly sliced300g/10½oz chestnut mushrooms, slicedpinch salt2 garlic cloves, crushed½ tsp ground cumin, plus extra to serve½ tsp chilli flakes1 x 400g tin chopped tomatoes2 tbsp chipotle paste, or to taste 4 medium free-range eggs25g/1oz fetabunch fresh coriander, roughly choppedwarm buttered toast, to serve 2 tsp olive oil 1 red onion, thinly sliced 300g/10½oz chestnut mushrooms, sliced pinch salt 2 garlic cloves, crushed ½ tsp ground cumin, plus extra to serve ½ tsp chilli flakes 1 x 400g tin chopped tomatoes 2 tbsp chipotle paste, or to taste 4 medium free-range eggs 25g/1oz feta bunch fresh coriander, roughly chopped warm buttered toast, to serve Method To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften.To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up.Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Recipe tips This makes more pickled onions than needed. Pop them in a jar and keep them in the fridge for a sandwich or another meal.