Broccolini®, Bacon & Egg Hash

Prep Time
Cook Time


  • 1 bunch Broccolini®
  • 1 Eggplant
  • 400 grams baby new potatoes, halved
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, finely chopped
  • 3 rashers bacon, chopped
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 red capsicum, quartered, thinly sliced
  • 1 eggplant, chopped
  • 400g can chopped tomatoes
  • 1/2 cup water
  • 4 eggs
  • 1/2 cup water
  • to serve Chopped flat leaf parsley & toasted sour dough


  1. Cook potatoes in a saucepan of boiling salted water for 8-10 minutes until just tender. Drain well. Cool for 5 minutes then press down on the potatoes to squash them slightly.
  2. Heat the oil in a large frying pan over medium heat. Add onion, garlic and chilli, cook for 6-8 minutes or until soft. Add bacon and potatoes, cook, stirring for a further 5 minutes. Stir in the spices, cook for 1 minute.
  3. Add the Broccolini®, capsicum and eggplant. Cook for 5 minutes or until eggplant softens. Add the tomatoes and water. Bring to the boil. Simmer, for 5 minutes or until sauce thickens slightly. Season well.
  4. Using a spoon make 4 indentations in the sauce. Crack an egg into each indentation. Cover with a sheet of baking paper, then again tightly with foil. Cook for 5 minutes or until eggs are cooked to your liking. Scatter over the parsley, serve with toasted bread. www.perfection.