Aubergine, Tomato and Pumpkin Breakfast Hash
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; Breakfast; Dairy Free; easy; Eggs; Gluten Free; Lunch; Main Ingredient; Meals and Courses; Special Diets; Vegetables; Vegetarian
Description
A great veggie-packed banting breakfast that can be served with scrambled, poached or fried eggs.
Ingredients
2 Tbsp (30 ml) olive oil
250 g pumpkin, diced
½ onion, diced
400 g aubergine, diced
1 tsp (5 ml) crushed garlic
1 tsp (5 ml) chilli flakes (optional)
250 g cocktail tomatoes, halved
4 soft-poached eggs, to serve
fresh basil leaves, to serve
Instructions
Heat half of the oil in a heavy-based pan or wok and gently fry the pumpkin and onion over medium heat for 10 minutes. Add the rest of the oil and then the aubergines, garlic and chilli. Fry for 5 minutes and then stir in the tomatoes and fry for another 5 minutes. Season it to taste.
Serve the hash topped with poached eggs and fresh basil.
For added flavour, fry off some diced bacon or salami and add to the hash
Tip: Make sure all the ingredients are diced to roughly the same size, as this will ensure that they cook quickly and evenly.
