BROCCOLINI®, BACON & EGG HASH

INGREDIENTS

1 bunch Broccolini®, chopped
1 Eggplant, chopped
400 grams baby new potatoes, halved
2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 red chillies, finely chopped
3 rashers bacon, chopped
2 tsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
1 red capsicum, quartered, thinly sliced
1 eggplant, chopped
400g can chopped tomatoes
1/2 cup water
4 eggs
1/2 cup water
to serve Chopped flat leaf parsley & toasted sour dough

METHOD

  1. Cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender. Drain well. Cool for 5 minutes then press down on the potatoes to squash them slightly.
  2. Heat the oil in a large frying pan over medium heat. Add onion, garlic and chilli, cook for 6-8 minutes or until soft. Add bacon and potatoes, cook, stirring for a further 5 minutes. Stir in the spices, cook for 1 minute.
  3. Add the Broccolini®, capsicum and eggplant. Cook for 5 minutes or until eggplant softens. Add the tomatoes and water. Bring to the boil. Simmer, for 5 minutes or until sauce thickens slightly. Season well.
  4. Using a spoon make 4 indentations in the sauce. Crack an egg into each indentation. Cover with a sheet of baking paper, then again tightly with foil. Cook for 5 minutes or until eggs are cooked to your liking. Scatter over the parsley, serve with toasted bread. www.perfection.