Pan-fried vegetable bhaji with eggs recipe

Simply take this spicy pan-fried vegetable bhaji with eggs and wilted greens recipe to the table in the pan it’s cooked in and serve straight away. You will need a really good non-stick frying pan for this recipe, otherwise it’ll all end in tears and burnt bits. No one wants that.

Ingredients

(serves 4)

4tbsp medium curry paste, such as Madras or rogan josh

450g potatoes, peeled and grated

2 leeks, trimmed, cleaned and finely shredded

2 carrots, peeled and grated

1tbsp coconut oil

4 free-range eggs

Handful of baby spinach leaves, finely shredded

Salt and pepper

Method

Heat a small saucepan, add the curry paste and cook over a medium heat, stirring constantly, for three minutes to bring out the flavours.

With your hands, squeeze out as much liquid as possible from the grated potatoes. Place them in a large bowl with the leeks and carrots. Stir in the curry paste, season well with salt and pepper and toss everything together until the veggies are thoroughly coated – use your hands for this.

Preheat the grill to medium.

Spoon the coconut oil into a large, non-stick frying pan, add the vegetables and make four indentations in the top of the bhaji. Cook over a medium heat for 10 minutes until golden underneath.

Place the pan under the grill and cook for 8-10 minutes or until the bhaji is golden on top. Remove from the grill.

Crack and pour an egg into each indentation and grind over a little black pepper. Place back over a medium heat on the hob, cover with a lid and cook for about 5-6 minutes or until the eggs are cooked to your liking.

Scatter over the spinach and take to the table to serve.