Parboil the potatoes in a pot of lightly salted boiling water for 5 minutes. Drain and set aside.
Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2-3 minutes to soften. Add the peppers and zucchini and fry, stirring occasionally, for a further 10 minutes.
Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6-8 minutes or until all the vegetables are tender.
Stir in the oregano and season to taste. Make four hollows in the vegetable mixture and break an egg into each hollow. Cover the pan, with a lid or a baking tray, and cook for 8-10 minutes or until the egg whites are set. Serve immediately while piping hot.
Cook's tip: Using three different coloursof peppers is very colourful, but if you prefer, you could choose just one variety.
Variations: For a non-vegetarian version, fry about 150 grams chopped back bacon with the onion in step 2. Or, for a spicier flavour, addskinned diced chorizo.' Smoked salmon pieces can also be added at the start of step 4.
Each serving: 14 g protein, 11 g fat of which 2.5 g saturates, 20.5 g carbohydrate, 6.5 grams fibre, 247 Calories