Peel and chop the onion and peel and cut the potatoes into 2cm cubes. Boil the potatoes for 6-7 minutes and drain.
In a large frying pan gently cook the onion in the olive oil until softened. Add the potatoes and continue cooking until the potatoes just start to crisp a little. Season with salt and pepper.
Add the paprika, garlic, sweetcorn and chilli and continue cooking for 2-3 minutes.
Pour in the tinned tomatoes and bring to a steady simmer.
Make 4 wells in the potato mixture and crack in the eggs. Making sure each egg is surrounded by the lovely potato mixture. Continue cooking until the eggs are cooked but the yolk is still soft. Sprinkle with fresh coriander and serve straight from the pan.
Serve with a salad of lettuce, radishes and cucumber.
