Wash, peel potatoes and dice into biteable sizes. Rinse potato cubes into a pot, add water and 1/4tsp salt.
Set potato on cooker and cook al dente (till edible).
While potato is cooking, wash and dice tomatoes, onions and green pepper, and set aside.
Clean the fish and set aside as well.
Once done, drain potato and keep aside.
Dry a clean sauce pan or pot (I used one pot for the entire cooking process) and add 1 cooking spoon of vegetable oil of choice. Also, add 1/4 of the black pepper.
When the oil is quite hot, pour in the veggies, starting with the onions and ending with the green pepper, giving each veggie about 1minute to cook before adding the next. This is to allow the veggies adequately cook and softened.
After adding the green pepper, add the salt, stock cubes, fish and 1/2 spoon of black pepper leaving you with 1/4 for the egg. Stir sauce properly and allow to cook for 2minutes.
Within these 2minutes, break eggs, add remaining quarter portion black pepper, salt and some of the stock cube to your taste.