Crack the eggs into a large bowl, add a good sprinkle of salt, stir a bit and set aside

Heat the pan with the regular olive oil

Chop the onion finely and add to the pan with a sprinkle of salt, after a few minutes reduce the heat to the lowest setting and caramelise by stirring occasionally for about 10-15 minutes

Dice the potato into tiny cubes and add to the pan. Add a splash of water, turn the heat to medium and cover with a lid. This should steam-fry the potatoes using the existing oil.

Put the grill on

Add a tiny teeny pinch of seven spice and/or some cracked black pepper

When the potatoes are done, increase the heat and add a drizzle of olive oil if the pan is dry then add the eggs making sure they cover most of the potatoes.

When the eggs start to bubble on the sides after a few minutes, transfer the pan to the grill and finish off for another few minutes depending on how runny you like the eggs

Serve with warm flatbreads