- STEP 1
Boil or steam the Cornish New potatoes for 18 - 20 minutes, until they are tender. Drain. Cut any large ones in half.
- STEP 2
In a large sauté pan, fry the peppers and onions in the rapeseed oil for 7 - 8 minutes on a medium heat.
- STEP 3
Add the garlic and spices and cook for a further 1 - 2 minutes.
- STEP 4
Stir in the tinned tomatoes, season and cook until everything is bubbling nicely. Add the cooked potatoes to the pan and simmer gently for 5 minutes, until they are heated through.
- STEP 5
Crack the eggs on top. Cover with a lid and cook for a further 12 - 15 minutes on a slightly lower heat until the eggs are cooked.
- STEP 6
Sprinkle over the chopped parsley before serving.