EGGS, Potatoes

A humble but sustaining dish.

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Step 1

Boil the potatoes in deep, lightly salted water for twenty minutes till tender. Drain and crush them lightly with a fork, breaking the skin and allowing the steam to escape. Tip them into a medium-sized, high-sided frying pan and pour over the passata. Tuck the chillies amongst the potatoes. Season generously.

Step 2

Halve the tomatoes and chop the spring onions. Place the passata over a moderate heat, then as it warms, make two hollows with the back of a spoon in which to cook the eggs. Break the eggs into the hollows, letting the yolks and whites fall gently amongst the potatoes, and cover with a lid. Cook for two or three minutes until the egg whites have set and the yolks are still runny.

Step 3

Remove from the heat and scatter over the onions and tomatoes.