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Indian bubble and squeak with fried eggs

Published: 31 May 14
Updated: 18 Mar 24

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.

Easy
June 2014

Test kitchen approved

Serves 4
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

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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

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Method

Chop the vegetables into chunks and halve the cherry tomatoes, then set aside. Heat the oil in a large sauté pan.
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.
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.