Indian bubble and squeak with fried eggs

Indian bubble and squeak with fried eggs
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Don’t throw away the vegetables leftover from Sunday’s roast, simple fry them up with Indian spices then top with a fried egg for an easy meat-free dinner.

Nutrition: per serving

Calories
261kcals
Fat
17.3g (3.3g saturated)
Protein
12.8g
Carbohydrates
16g (10.6g sugars)
Fibre
8.4g
Salt
0.4g
Calories
261kcals
Fat
17.3g (3.3g saturated)
Protein
12.8g
Carbohydrates
16g (10.6g sugars)
Fibre
8.4g
Salt
0.4g

Ingredients

  • 800g leftover mixed vegetables (see tip)
  • Handful cherry tomatoes
  • 3 tbsp olive oil, plus extra
  • 1 onion
  • 2 garlic cloves
  • 1 tsp mustard seeds
  • 1/2 tsp ground turmeric
  • 1 tbsp garam masala
  • Good pinch chilli flakes
  •  4 free-range eggs

Method

  1. Chop the vegetables into chunks and halve the cherry tomatoes, then set aside. Heat the oil in a large sauté pan.
  2. Slice the onion and fry for 5-6 minutes until softened and lightly coloured. Crush the garlic into the pan, then stir in the mustard seeds and turmeric. Cook for 2-3 minutes more. If it looks dry, add a little more oil.
  3. Tip the veg and tomatoes into the pan and fry over a high heat, squashing down the veg, until piping hot and flecked with crispy golden bits. Stir through the garam masala and chilli. Cook for another minute.
  4. Meanwhile, in a separate hot frying pan, fry the eggs in a drizzle of oil. Divide the veg mixture among 4 plates, then top each with a fried egg.

delicious. tips

  1. If you don’t have enough leftover veg, add a tin of drained and rinsed chickpeas.

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