aubergine & courgette hash | Silvaback Fitness

The aubergine belongs to the tomato and potato family, which are all nightshades

Cook time : 30mins

Serves 4

Per serving : 252kCal / Carbs 6g / Protein 12g / Fat 20g

2 tsp olive oil

4 slices pancetta (cut into small pieces)

1/2 red onion

1 large aubergine (cut into small chunks)

1 clove garlic

1 tsp cumin

1 tsp chili flakes

1 courgette (cut into small chunks)

sea salt & black pepper

4 eggs

150g feta cheese (crumbled)

Start by bringing a skillet to medium heat and add 1 tsp of olive oil.
Once the pan has heated up, add the pancetta and onion and cook for about three minutes.
Next, add the the aubergine, garlic, spices, salt and pepper and cook for 10 minutes, add a little drizzle of olive oil every couple of minutes and stir regularly to stop it from sticking.
Add the courgette and cook for another 10 minutes, continuing to stir.
Meanwhile, add 1 tsp of olive oil to another pan, crack the eggs, place a lid on top and cook for 2 to 2 1/2 minutes. If you prefer the yolk hard, continue to cook for another 1 to 2 minutes.
Divide hash onto four plates, top with a fried egg and a crumble of feta.