1 large potato, cut into small cubes (skin on or peeled)

2 shallots, finely chopped

¼ cup canned or fresh tomatoes, diced

2–3 eggs

1–2 tablespoons oil (vegetable or olive oil)

Salt and black pepper, to taste

Optional add-ins (for variation):

1 small green chili, sliced thin (for a spicy kick)

A handful of fresh herbs like cilantro or parsley for garnish

Crumbled feta or a sprinkle of chili flakes for serving

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Heat the oil:
In a non-stick skillet, warm the oil over medium heat.
Cook the potatoes:
Spread the potato cubes in a single layer. Let them cook undisturbed for about 5 minutes, until the bottoms start to brown and crisp.
Add shallots and tomatoes:
Stir in the chopped shallots and diced tomatoes. Continue cooking uncovered for 5 minutes, stirring occasionally.
Simmer and soften:
Cover the skillet with a lid and cook for another 5 minutes, until the tomatoes break down into a thick, saucy consistency and the potatoes are tender inside.
Add the eggs:
Make small wells in the mixture and crack the eggs directly on top.
Cover and cook:
Place the lid back on and cook until the egg whites are set but the yolks remain slightly runny, or to your desired doneness (about 3–5 minutes).
Season and serve:
Sprinkle with salt and freshly cracked black pepper. Serve hot straight from the pan.

Tomatoes: Fresh tomatoes give a lighter flavor, while canned ones create a richer sauce and cut cooking time.
Chilies: Many traditional versions use green chilies layered on top for heat — add them if you like a little spice.
Pan Tip: Use a non-stick skillet or a well-seasoned cast-iron pan to achieve that perfect golden crust at the bottom.
Make it yours: Try adding bell peppers, onions, or even leftover cooked meat for a heartier version.
Serving ideas: Serve with flatbread, naan, or simply eat it on its own with a hot cup of tea.