Vegetable Hash with Soft-boiled Eggs

Ingredients

• 500g waxy potatoes
• 1 tbsp olive oil
• 1 large red onion
• 2 garlic cloves
• A knob of butter
• 160g (1 small) diced aubergine
• 1 tsp ras el hanout spice blend
• 1 tsp hot smoked paprika
• 3 chopped fresh tomatoes
• A large handful of chopped fresh flatleaf parsley 4 large free-range eggs

Preparation

1. 1Dice 500g waxy potatoes, then cook in boiling salted water for 5 minutes. Drain well.
2. 2Meanwhile, heat 1 tbsp olive oil in a large sauté pan. Chop 1 large red onion, then finely chop 2 garlic cloves; fry together over a medium-low heat for 5 minutes to soften. Remove with a slotted spoon and set aside. Heat 1 tbsp olive oil and a knob of butter in a pan over a medium heat. Add the drained potato, season well, and fry for 4 minutes until starting to crisp. Stir through 160g (1 small) diced aubergine and cook for 5 minutes more. Return the softened onion to the pan and add 1 tsp ras el hanout spice blend and 1 tsp hot smoked paprika. Stir for 2 minutes, then add 3 chopped fresh tomatoes. Cook for a few more minutes until the tomato begins to soften. Taste and adjust the seasoning, then stir through a large handful of chopped fresh flatleaf parsley and spoon onto plates.
3. 3Meanwhile, lower 4 large free-range eggs into a pan of boiling water. Boil for 6 minutes, then remove with a slotted spoon and run under cold water until cool enough to handle. Peel, halve and place on top of the hash. Serve immediately.