Potato and Broccoli Hash
1 tbsp vegetable oil
1 red onion, sliced
1/2 medium eggplant, cut into 1cm thick slices, chopped
1 red capsicum, chopped
1 head broccoli, trimmed, cut into florets
2 tsp garam masala
1/2 tsp chilli powder
2 garlic cloves, finely chopped
1/4 tsp ground turmeric
2 tsp cumin seeds
8 fresh curry leaves
400g can chopped tomatoes
2 tbsp fresh coriander, chopped
Place potatoes in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 8 to 10 minutes or until just tender. Drain. Roughly chop.
Heat oil in a large deep frying pan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until tender. Add eggplant and capsicum. Cook for 10 minutes or until tender and charred. Cut broccoli florets into 1cm thick slices. Add potato and broccoli to the pan. Cook for 5 minutes.
Add garam masala, chili, garlic, turmeric, cumin and curry leaves. Cook for 1 minute. Stir in 1 cup water and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened. Stir in coriander.
Make 4 holes in the top of the mixture. Crack 1 egg into each hole. Cook, covered, for 4 to 5 minutes or until egg whites are just set, but yolks are still soft