• 4 tblsp olive oil
  • 175 g button mushrooms (quartered if large)
  • 1 onion (roughly chopped)
  • 4 small cooked potatoes (cubed)
  • 4 small tomatoes (halved)
  • 4 small eggs
  • 125 g grated cheddar cheese
  • salt and pepper
  • 2 tblsp chopped chives or parsley (to garnish)


  • Heat half the oil in a large frying pan, add the mushrooms and onion and fry for 5 minutes until golden.
  • Remove with a slotted spoon and set aside.
  • Add the remaining oil and fry the potatoes for 5-6 minutes until golden brown.
  • Increase the heat, stir in the tomatoes, and fry over a high heat for 2-3 minutes until lightly golden.
  • Return the mushrooms and onions to the pan and season to taste.
  • Make 4 holes in the mixture and carefully break an egg into each hole.
  • Scatter over the cheese and place under a preheated hot grill for 4-5 minutes until the eggs are set and the cheese bubbling and golden.
  • Sprinkle over the chopped chives or parsley and serve immediately.