Peel the potatoes and set water for a boil. Cook the potatoes with some salt.

Chop the onion and mushrooms. Let soften in a pan with oil and water. (Peppers optional)

Cut the potatoes into chunks and place in a casserole over the mushrooms and onion. Cover with salted tomato purée.

Add the cheeses cut into small pieces and mix carefully.

Place the casserole in a preheated oven (200C) and cook for approximately 30 mins. Cover with aluminium foil/ top.

Crack 4 eggs on top and put back in the oven for additional 5 mins (or until the eggs are cooked).

Season with salt and pepper. Sprinkle savoury herb on top.