Indian-spiced bubble and squeak with fried eggs

Instructions

1 Steam the potatoes, butternut and carrots for 12–15 min until tender.

2 Meanwhile, heat half the oil in a large non-stick frying pan, then fry the onion and eggplant for 5–6 min until softened. Add the garlic, mustard seeds and turmeric and cook for 2–3 min.

3 Add the potatoes, squash, carrots and tomatoes to the pan and fry over a high heat for about 6 min, squashing down the veg a little and stirring occasionally, or until piping hot and a golden crust begins to form underneath. Stir in the garam masala, chilli and baby spinach and cook for 1 min more.

4 Meanwhile, heat the remaining oil in a separate non-stick frying pan, then fry the eggs to your liking. Divide the bubble and squeak mixture among 4 plates, then top each with a fried egg and a grind of black pepper to serve.