Method
To cook: Heat a little oil in a large frying pan, approximately 28cm, over a medium heat. Add the diced potatoes, cover with a lid and allow to cook for about 10 minutes or until soft. Stir regularly. Transfer the potatoes to a dish.
Heat a little more oil in the frying pan, add the onion and bacon and cook for 8-10 minutes until the onions are golden and the bacon is crispy. Turn down the heat if they begin to burn. Stir through the garlic and smoked paprika and cook for another minute.
Then add in the tomatoes, sugar, sliced pepper and the potatoes. Season and cover the pan. Cook for 5 minutes on a low heat, stirring occasionally.
Scatter the peas over the sauce then make four dips with the back of a spoon, large enough to hold an egg. Break the eggs into the dips in the sauce, cover and cook over a medium heat for 5 to 6 minutes or until the whites are set and the yolks are still runny.
To serve: Bring the dish to the table and let everyone help themselves.
