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Living With Sjögren’s




  • 1 large potato
  • 1 large sweet potato
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 mixed-colour peppers
  • ½ a bunch of fresh flat-leaf parsley
  • 2 cloves of garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 x 14oz tin of quality plum tomatoes
  • 4 large eggs
  • salt & pepper to taste
  • ½ a bunch of cilantro (optional)


  1. Scrub the potatoes and slice into 1/2 inch-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
  2. Deseed and roughly chop the peppers, dice the onion, adding them to the pan as you go.
  3. Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
  4. Scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
  5. Remove the lid, stir in the parsley leaves and cilantro leaves (if using) and season with a pinch of sea salt & pepper, then cook until the sauce has thickened and reduced.
  6. Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking.