Sweet Potato Hash with Fried Egg & Romano Pepper

• Heat a drizzle of sunflower oil in the same pan over medium-high heat and fry the sweet potato with the smoked paprika for 3 - 4 minutes, seasoning to taste with salt and pepper.
• Meanwhile, chop the onion.
• Slice both Romano peppers into strips. 

• Meanwhile, heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the Romano peppers and Romano beans for 2 - 3 minutes.
• Add the onion and the water (see pantry for amount), then fry for 3 - 4 minutes.
• Add the sweet potato and fry for 2 more minutes. Season to taste with salt and pepper.

• Crush or mince the garlic. Deseed and finely chop the red chili pepper.*
• Heat a light drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic and red chili pepper for 1 - 2 minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Reduce the heat, then add the passata. Allow to thicken and reduce for 5 minutes (see Tip). Season to taste with salt and pepper.
• Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the eggs as preferred. 
• Season to taste with salt and pepper.

Tip: add a splash of water as necessary if the sauce is too thick.