Indian bubble and squeak with fried 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.