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1kg floury potatoes, peeled and cut into small chunks
low-calorie cooking spray
½ tsp dried oregano
3 roasted red peppers in brine from a jar, cut into thin strips
8 large eggs
chopped fresh chives, to serve
for the tomato sauce
2 garlic cloves, crushed
500g passata
3 tbsp tomato purée
1 tsp smoked paprika
dash of Tabasco sauce
½ tsp celery salt
1 tsp onion granules
1 tsp garlic granules
3 tbsp red or white wine vinegar
2 level tsp sweetener granules
Drop the potatoes into a large saucepan of boiling water over a high heat, bring back to the boil and simmer for 7 minutes or until almost tender. Drain well.
Meanwhile, put all the tomato sauce ingredients in a saucepan and simmer over a medium-low heat for 20 minutes or until reduced and thickened to a good sauce consistency, stirring now and then. Season to taste, cover and keep hot over a low heat.
Spray a large, lidded non-stick frying pan with low-calorie cooking spray. Add the potatoes and crush them lightly with a potato masher so that they just about burst open. Season lightly, spray with more low-calorie cooking spray and place over a high heat. Fry for 10 minutes or until crisp and golden brown, turning every 2-3 minutes.
Sprinkle the oregano over the potatoes, add the red pepper strips and fry for 3-4 minutes or until heated through.
Make 8 shallow dips in the mixture and crack an egg into each of them. Cover and cook over a medium heat for 10-12 minutes or until the whites are set and the yolks are cooked to your liking. Sprinkle with the chives and serve with the tomato sauce and lots of Speed veg.