Autumn vegetable hash with dukkah

Method

1. Heat a drizzle of oil in a large heavy-based frying pan. Add the celeriac and parsnips and fry over a medium heat for 15-20 minutes, turning occasionally, until soft and caramelised. Stir in the fennel seeds and cook for 2-3 minutes.
2. Add the chicory and cavolo nero along with 1 tbsp cold water and cook for a further 5-6 minutes until wilted and starting to crisp.
3. In a separate pan, heat another drizzle of oil over a high heat and fry the eggs until the whites are set with crisp edges and the yolks are still runny.
4. Top the pan of vegetables with the eggs, spoon over the yogurt, then sprinkle with the dukkah. Serve with flatbreads.