· 300g new potatoes, scrubbed and cut into wedges
· 1 tablespoon olive oil
· 1 red onion, thinly sliced
· 2 garlic cloves, finely crushed
· Knob of unsalted butter
· 1 red pepper, deseeded and sliced
· 1 yellow pepper, deseeded and sliced
· 1 large courgette, sliced
· 5 large plum tomatoes, diced
· 1 tablespoon chopped fresh oregano leaves
· 4 large free-range eggs
· Extra virgin olive oil, for drizzling
· Crushed sea salt and cracked black peppercorns
· Torn fresh basil leaves, to garnish
· Baguette to serve
Put the potato wedges in a saucepan of boiling salted water and cook for 5 minutes. Drain well and set aside on kitchen paper to dry.
Place a large non-stick frying pan to a medium heat, add the oil and fry the onion and garlic for 2 minutes. Add the potato wedges and butter, cook for a further 2 minutes, until all ingredients are slightly coloured. Add the peppers and courgette, cook until slightly softened, stirring occasionally. Add the tomatoes and oregano and season to taste.
Make 4 equal-sized holes in the vegetable mixture, big enough to crack an egg into. Carefully break an egg into each hole, lower the heat and cover with a lid. Cook for about 5 minutes or until the egg whites are just set. Them remove the lid and season well. Drizzle with extra virgin olive oil and scatter over the basil. Serve in the pan at the table with crusty baguette, and dig in!