Serves 2

Ingredients

1 large potato, peeled and diced
2 tsps olive oil
Freshly ground black pepper
½ tsp chilli powder (optional)
½ yellow pepper, chopped
4 spring onions, chopped
4oz / 115g / ½ cup chestnut mushrooms, sliced
2 tomatoes, diced
2 tablespoons cheddar cheese, grated
2 eggs

Preparation method

1 Preheat oven to 180°C / 350°F / gas mark 4.
2 In a bowl, combine a little over half the olive oil with black pepper and chilli powder, if using. Add the diced potato and mix well. Put in a baking pan and roast for 30 minutes, until browned and crispy.
3 After 15 minutes or so, heat the remaining oil in a saucepan and sauté the pepper, onions, and mushrooms for 5 minutes. Add the tomato for the final minute, then set aside.
4 When potatoes are done, add the sautéed vegetables to the baking pan, mix thoroughly, and return to the oven to keep warm (turn the heat right down).

5 Fry or poach the eggs, whichever you prefer.

6 Pile up half of the vegetable mix on each plate, sprinkle with half of the cheese, and place the eggs on top.