Vegetable hash with soft-boiled eggs

Vegetable hash with soft-boiled eggs
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to make, 25 minutes to cook

This Moroccan-inspired recipe is a quick, creative supper full of spiced vegetables, topped with a soft-boiled egg.

Nutrition: per serving

Calories
302kcals
Fat
16.2g (4.3g saturated)
Protein
13g
Carbohydrates
26.8g (5.7g sugars)
Salt
0.3g
Calories
302kcals
Fat
16.2g (4.3g saturated)
Protein
13g
Carbohydrates
26.8g (5.7g sugars)
Salt
0.3g

Ingredients

  • 500g waxy potatoes
  • 1 tbsp olive oil
  • 1 large red onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • A knob of butter
  • 160g (1 small) diced aubergine
  • 1 tsp ras el hanout spice blend
  • 1 tsp hot smoked paprika
  • 3 chopped fresh tomatoes
  • A large handful of chopped fresh flatleaf parsley 4 large free-range eggs

Method

  1. Dice 500g waxy potatoes, then cook in boiling salted water for 5 minutes. Drain well.
  2. Meanwhile, heat 1 tbsp olive oil in a large sauté pan. Chop 1 large red onion, then finely chop 2 garlic cloves; fry together over a medium-low heat for 5 minutes to soften. Remove with a slotted spoon and set aside. Heat 1 tbsp olive oil and a knob of butter in a pan over a medium heat. Add the drained potato, season well, and fry for 4 minutes until starting to crisp. Stir through 160g (1 small) diced aubergine and cook for 5 minutes more. Return the softened onion to the pan and add 1 tsp ras el hanout spice blend and 1 tsp hot smoked paprika. Stir for 2 minutes, then add 3 chopped fresh tomatoes. Cook for a few more minutes until the tomato begins to soften. Taste and adjust the seasoning, then stir through a large handful of chopped fresh flatleaf parsley and spoon onto plates.
  3. Meanwhile, lower 4 large free-range eggs into a pan of boiling water. Boil for 6 minutes, then remove with a slotted spoon and run under cold water until cool enough to handle. Peel, halve and place on top of the hash. Serve immediately.

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  1. I love this recipe because it is simple, it can be adapted according to what you have available, it can be something that you make a bit special or a mid week dinner using up left-overs. It is also very tasty and we love to serve in the pan and eat with flat bread.

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