Aubergine hash

Serves 2

This delicious recipe makes a great weekend brunch option. Serve the eggs as you like them on top.

INGREDIENTS

1 sm onion, finely chopped

1 tbsp olive oil

110g halloumi cheese, cut into small cubes

500g aubergine, cut into cubes

Salt and pepper, to season

2 large eggs

Worcestershire sauce or Tabasco sauce, to serve (optional)

METHOD

Fry the onion in the olive oil on a medium heat until soft.

Add the halloumi cheese and aubergine and fry until everything is golden brown. Salt and pepper to taste.

Make the eggs the way you like them and serve on top of the finished aubergine hash. Add a dash of Worcester or Tabasco sauce (optional) to finish.