Preheat your oven to 200˚C.

Toss your potatoes with the 1 tbsp garlic oil, season well and pop in the oven (I dice the potato before I do anything else so it's in the oven for about 30 mins whilst I prep and cook the rest).

Check half way through cooking and toss the spuds to get them crisp on all sides.

Heat the rest of the oil in a large frying pan with a lid if you have one - if not, get a baking tray out to use as a lid later.

Chop your onion as rough or as fine as you like - add to the oil and soften, not brown.

Sprinkle on the powdered spices and stir for a minute as they cook.

Add in your chopped red (well, any colour but the too bitter green!) pepper.

If using, stir in a heaping tbsp's worth of ketchup or tomato purée.

Tip in the tinned tomatoes and follow with upto half a can of water if you think it looks too dry (sometimes it does for me, sometimes it doesn't - you want to end up with a thick sauce in the end...).

Pop the lid over for 10 mins to soften the pepper.

Remove lid, stir well and turn heat down to low-medium , make 4 "wells" in the sauce with the back of a ladle or spoon and crack your eggs right on top.

Sprinkle with seasoning and pop your lid back on - I cook my eggs for about 7 mins until the white is set but the yolk still a teeny bit soft in the middle - adjust by a minute either side to suit your own preferences.

To serve pop half the potatoes on each shallow bowl then spoon the eggs carefully next to them with plenty of the richly spiced tomato sauce - dig in and mop up with some delicious bread!