Recipe

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• 550 g potatoes
• 1 onion
• 2 tbsp olive oil
• 4 eggs
• 1 red chilies , deseeded and finely chopped or 1 dried chili
• 2 tbsp roughly chopped fresh coriander (optional)
• crusty bread, to serve

• 1 Peel and coarsely grate the potatoes; squeeze out as much liquid as you possibly can with your hands.
• 2 Set aside on kitchen paper, dabbing off any leftover juices.
• 3 Grate the onion and do the same.
• 4 Heat the olive oil in a large, non-stick frying pan; tip in the onions and cook over a medium heat for 5 mins, stirring until soft and lightly golden.
• 5 Stir in the potatoes and mix.
• 6 Fry the mixture in an even layer for about 15 mins until cooked and golden underneath.
• 7 Meanwhile, heat the grill to high.
• 8 Slide the pan under the grill and cook for 5 mins or until golden on top.
• 9 Using a spoon, make four dips in the surface of the cake.
• 10 Crack the eggs into the dips, season.
• 11 Scatter over the chili.
• 12 Cover with a lid or baking sheet, place back on the hob and cook for 4-5 mins, depending on how you like your eggs cooked.
• 13 Serve straight from the pan, with a sprinkling of coriander if you have it, and lots of crusty bread.