Deep fry potatoes and drain on paper towels. Set aside.

Heat 30 ml oil in a pan on medium heat.

Saute onions and garlic and cook for 5 minutes. Add in the chopped mushrooms and pepper and cook for 5 minutes until softened. Chop the spinach roughly and stir it in with the mushrooms and pepper. Cook until the spinach has wilted, about 5 minutes. You can cook it longer if you prefer the spinach to be softer and not so crispy. Add chilli powder if using. Season with salt and pepper to taste.

Put in the fried drained potatoes and mix in gently to avoid breaking the potatoes too much.

Crack eggs over cooked vegetables and cook until just set.

If you prefer the yolks runny, then cook until the whites are set. Or if you prefer well done eggs then just turn down the heat a bit and cook with the pan covered and cook to your preference. Sprinkle with grated parmesan and freshly ground black pepper.

Serve warm with buttered french bread