- Heat the oil in a large non-stick frying pan and cook the spring onions over a low heat for 4-5 minutes until soft, but not brown.
- Add the prepared keema, potatoes and tomatoes; press down and continue to cook for 10 minutes without disturbing to achieve a crispy base.
- Season if required, divide into four portions and top with a fried egg. Garnish with freshly chopped herbs and serve immediately.