Indian-spiced bubble and squeak with fried eggs

Photographer: James Moffatt

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 285 cal

Kilojoules 1195 kJ

Protein 12.9 g

Total fat 12.4 g

Saturated fat 2.1 g

Carbohydrates 32.5 g

Sugar 13.2 g

Dietary fibre 8.4 g

Sodium 118 mg

Calcium 158 mg

Iron 4.2 mg

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.