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Indian-spiced bubble and squeak with fried eggs

A British brunch classic with added Indian spice becomes a perfect midweek meal that's packed full of veggies.

Serves 4

Prep Time 10 min

Cooking Time 25 min

Ingredients

  • 400g small new potatoes in their skins, halved
  • 500g butternut squash, peeled and cut into chunks (about 350g flesh)
  • 2 carrots, cut into chunks
  • 2tbsp vegetable oil
  • 1 onion, sliced
  • ½ aubergine, cut into chunks
  • 2 garlic cloves, crushed
  • 1tsp mustard seeds
  • ½tsp ground turmeric
  • 10 cherry tomatoes, halved
  • 1tbsp garam masala
  • Good pinch dried chilli flakes
  • 75g baby spinach
  • 4 eggs

Method

  1. Steam the potatoes, butternut squash 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 aubergine for 5–6 min until softened. Add the garlic, mustard seeds and turmeric and cook for 2–3 min.
  3. Add the potatoes, squash, 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.
  5. Divide the bubble and squeak mixture among 4 plates, then top each with a fried egg and a grind of black pepper to serve.

Nutrition per serving

Read more on how we calculate nutrition.
285kcal 12.9g 12.4g 2.1g 8.4g 13.2g 0.3g 158mg 32.5g 4.2mg

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