This traditional recipe has had the fat and calories reduced to make it a healthy, family friendly midweek meal. There are lots of vegetables and a healthy portion of protein in it too.

Serves 4

Low calorie cooking spray
600g baby potatoes, in skins, diced or 400g diced baby potatoes & 200g diced celeriac.
1 red pepper, diced
1 green pepper, diced
1 tsp cumin seeds
225g (8oz) of corned beef, canned (4 syns)
salt and black pepper
2 spring onions
150g sweet corn
4 eggs

Preheat oven to 200°C

Put the diced potatoes, in a single layer on a baking tray and spray with cooking spray, season with sea salt and bake in the oven for about 25-30 mins (shaking the pan half way through) until lightly golden and crispy. Remove from the oven and set aside.

Meanwhile, spray a large frying pan with cooking oil spray, add the peppers, spring onion and cumin seeds and fry until the vegetables soften and start to brown. Add the corned beef and break up into smaller chunks with a wooden spoon, and fry for a couple of minutes.

Add in the potatoes, stir to combine and cook through for about 5 minutes. Flatten down the mixture with a wooden spoon and then make 4 wells. Break the eggs into the wells and put back into the oven for 10 minutes.

Serve with green vegetables.