1. Part boil the potatoes for 5 mins, drain and allow them to cool down completely on one side.

2. Pre heat the oven to 200 degrees. Once the potatoes are cool, grate and place into a large bowl. Add the salt, onion, black pepper and peanut butter and mix altogether. Grab a baking try and place a piece of tin foil on top and brush over using half of the sunflower oil. Mould the hash browns using either your hands or using a cookie cutter and place on top of the baking tray.

3. Place the cherry tomatoes in the oven for 30 mins as well as the hash browns but for only 10 mins. Once the 10 mins are up, detach the hash browns from the foil using a spatula and place onto one side. Brush over the remaining sunflower oil on top of the foil again and place the hash browns back on top of the foil but flipped over. Place back in the oven for a further 10-15 mins.

4. For the last 5 mins transfer over the beans in a small pan and slowly heat up. Also using a shallow frying pan add around 2 inches of boiling water and a splash of vinegar and bring to the boil. Once boiled careful crack the eggs into the pan and reduce to a medium heat and cook for 3 and a ½ mins.

5. Remove the tomatoes and hash browns from the oven, drain the eggs and divide everything between two plates and enjoy!