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Smoky Tomato Steak Stew with Garlicky Spinach and Poached Eggs

Smoky, warming, comforting and fulfilling...all these and more can be used to describe this dish. Smoky Tomato Veggie Steak with Spinach and Poached Eggs, it's the perfect lunch for the colder weather.

Prep:

5

minutes

Cook:

30

minutes

TOtal:

35

minutes

Ingredients

  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g Vivera Plant Steak, chopped into cubes
  • 1 tbsp tomato puree
  • 400g tinned tomatoes, chopped
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 tsp fennel seeds
  • 1/4 tsp nigella seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground cinnamon
  • 1 tbsp apple-cider vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp soya sauce
  • 2 tbsp extra virgin olive oil
  • 6 large handfuls of fresh spinach
  • 4 eggs
  • Salt
  • Pepper

Instructions

  1. In a large saucepan or a wok-shaped frying pan, sauté the chopped onion and one of the garlic cloves in one tablespoon of olive oil until the onion has softened and is turning slightly brown. (This should take approximately 10 minutes over a medium heat.)
  2. Add the chopped tinned tomatoes, tomato puree, smoked paprika, ground cumin, fennel seeds, nigella seeds, mustard seeds and ground cinnamon to the onion and garlic and simmer over a medium heat for 10 minutes, until the sauce has slightly thickened and the spices have all blended in together to create a smoky aroma.
  3. In a separate saucepan, cook the veggie steaks over a medium heat in some olive oil for roughly 10 minutes until they are hot ll the way through. (As an extra, I love to sprinkle over some extra smoked paprika on each side here, just to give a lovely added smoky depth to the veggie steaks!). Once cooked, transfer to a plate and chop into small cubes.
  4. Add the apple-cider vinegar, Worcestershire sauce and soy sauce to the tomato mixture and season with salt and pepper. Give this all a good mix and then gently add in the cubes of veggie steak and stir everything together. Leave to cook over a low heat so that everything fuses together and the sauce coats the steak cubes.
  5. Boil some water and poach your eggs in a separate saucepan - cook them for as long as you like. (Ideally, you would still want the yolk to be runny...)
  6. In the saucepan that you used to cook the veggie steaks, add the remaining olive oil and and chopped garlic with the fresh spinach and gently mix together until the spinach has wilted.
  7. Now it's time to serve everything together - spoon the tomato steak mixture into two separate bowls, split the wilted spinach between the two and then gently place the poached eggs on top, finishing with some extra salt, pepper and smoked paprika.