This is a flexible recipe for a mix of pan fried vegetables in which you make little holes to cook the eggs. Adding miso and Asian spices to the dish gives it a fusion taste.
To parboil the potatoes, add the potatoes to a saucepan and add water to cover them by 2cm and a pinch of salt. Bring to the boil, then remove from the heat. Dip the potatoes straight into cold water, drain and set to the side.
You can also add broccoli, leftover crispy lettuce, wild rocket, spring onions or anything green to the dish.