This delicious recipe makes a great weekend brunch option. Serve the eggs as you like them on top.
55g 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, to serve (optional)
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 sauce (optional) to finish.