Loaded Patatas Rancheros-Style With Feta

Cut the potatoes into bite-sized cubes. Finely chop the onion and garlic, dice the red pepper, crumble the feta, chop the coriander and slice the green chilli if using. Drain any excess liquid from the chopped tomatoes if they are particularly watery.

Heat half the oil in a large frying pan over medium-high heat. Add the potatoes, season with salt, black pepper and half the smoked paprika, then cook for 15–20 minutes, turning regularly, until golden, crisp at the edges and tender inside. Transfer to a plate and keep warm.

Add the remaining oil to the same pan. Cook the onion and red pepper for 4–5 minutes until softened. Add the garlic, cumin, oregano, chilli flakes and remaining smoked paprika and cook for 30 seconds. Stir in the chopped tomatoes and simmer for 8–10 minutes until rich and thickened.

Return the crispy potatoes to the pan and fold them through the tomato mixture. Make four wells in the mixture and crack an egg into each. Cover the pan and cook over medium-low heat for 6–8 minutes, or until the whites are set and the yolks are cooked to your liking.

Remove the lid and scatter the crumbled feta over the potatoes and eggs. Add the chopped coriander and sliced green chilli if using. Season with a little extra black pepper and chilli flakes to taste.

Serve the loaded patatas rancheros-style straight from the pan or divide between warm plates. Finish with lime wedges for squeezing over at the table. Serve immediately while the potatoes are crisp and the eggs are hot.