Cook time: 
Total time: 
  • 1 red onion (or two small)
  • 1 bell pepper
  • 1 small red chilli
  • ¼ sweet potato or regular potatoes
  • 3 tomatoes or half a can chopped tomatoes
  • A squeeze of tomato paste
  • 4 eggs
  • Dill (to garnish)
  • Butter
  • Olive oil
  • 1 tsp smoked hot paprika
  • 1 tsp cumin
  • ½ tsp tumeric
  • 1 tsp salt
  1. Dice your onion, pepper, and chilli. Slice up your potato into thin slices, about half a centimetre.
  2. In a pan, pop a bit of butter (about 5g) and a drizzle of olive oil on a medium heat. Place your sliced potatoes and fry them off until golden on both sides. Drain on kitchen towel to remove excess oil. If you’d like to be healthier, drizzle the potatoes with olive oil and pop them in the oven to roast.
  3. In the same pan, add a tiny bit more olive oil, then begin frying off the onions. When they’re starting to pick up colour, add the diced peppers and chilli. Bear in mind this is a medium-spice dish. If you can’t handle spice, use half a chilli for flavour, or remove the seeds. Add the spices as well.
  4. Once that has picked up more colour and the spices have cooked off a little, add the tomatoes and tomato paste. Give it a couple of minutes, stirring.
  5. Finally, add the potatoes back into the tomato base. If it feels a little dry (it will reduce more), add a splash of boiling water. Crack four eggs over the top and cover. Leave to cook for 5-10 minutes.
Recipe by Sand Kitchen at