Boil the potatoes in well salted water until nearly cooked, about 20 minutes. Drain and return to the pan you cooked them in with the cornflour. Place a lid over the top and give the potatoes a good shake to fluff them up.
Heat the olive oil in a skillet over a medium heat. Add the potatoes, season and fry for 5-10 minutes without moving too much so they start to get really crispy. Add the red onion, garlic, halloumi and courgette followed by the cumin, chilli powder and oregano. Fry for another 10 minutes. Serve topped with the tomato sauce and an egg.
For the Tomato Sauce
Heat the olive oil over a medium heat. Add the onion and soften for 5 minutes before adding the chilli. Tip in the chopped tomatoes, sugar, salt and smoked paprika and cook down for 20 minutes. Once the sauce has reduced remove from the heat and add the white wine vinegar.
Nutrition information is an estimate and will vary depending on the exact ingredients used.