In a large non-stick pan, heat the oil over medium-high heat and add the onion. Fry for 5 minutes until softened. Add the garlic and fry for 1 minute.
Add the tinned tomatoes to the pan, followed by the sugar, chili, mixed herbs, salt, pepper, and water. Stir and cook over medium heat for 10-12 minutes, or until thickened and reduced.
Add the chopped potatoes to the tomato mix and stir well to coat.
Create four wells in the tomato sauce and crack an egg into each well. Reduce the heat to low and cover with a lid. Cook for 4-5 minutes until the eggs are cooked to your liking.
Serve the Potato Shakshuka with toast to dip into the sauce and eggs.
Top Potato Tip: This Potato Shakshuka is a complete meal but should you want something “meatier” add strips of steak or chicken to sauce.