Indian-spiced bubble and squeak with fried eggs

Photographer: HFG staff

A brunch classic with added Indian spice becomes a perfect midweek meal that's packed full of veggies - and it's dairy and gluten-free!

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

400g small new potatoes in their skins, halved
4 cups butternut pumpkin, peeled and cut into chunks
2 carrots, cut into chunks
2 tablespoons vegetable oil
1 onion, sliced
½ eggplantaubergineX, cut into chunks
2 cloves garlic, crushed
1 teaspoon mustard seeds
½ teaspoon ground turmeric
10 cherry tomatoes, halved
1 tablespoon garam masala
Good pinch dried chilli flakes
75g baby spinach
4 eggs

Instructions

Stay Awake

1 Steam the potatoes, butternut pumpkin and carrots for 12–15 min until tender.

2 Meanwhile, heat half the oil in a large non-stick frying pan, then fry the onion and eggplant for 5–6 min until softened. Add the garlic, mustard seeds and turmeric and cook for 2–3 min.

3 Add the potatoes, pumpkin, carrots and tomatoes to the pan and fry over a high heat for about 6 min, squashing down the veg a little and stirring occasionally, or until piping hot and a golden crust begins to form underneath. Stir in the garam masala, chilli and baby spinach and cook for 1 min more.

4 Meanwhile, heat the remaining oil in a separate non-stick frying pan, then fry the eggs to your liking.

Serving suggestion

To serve, divide the bubble and squeak mixture among 4 plates, then top each with a fried egg and a grind of black pepper.

Nutrition Info (per serve)

Calories 285cal

Kilojoules 1195kJ

Protein 12.9g

Total fat 12.4g

–Saturated fat 2.1g

Carbohydrates 32.5g

–Sugars 13.2g

Dietary fibre 8.4g

Sodium 118mg

Calcium 158mg

Iron 4.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.