GOLDEN EGG PUFF ...(AUSSIE VERSION OF SHAKSHUKA)

Prehaet your oven to 180 deg C . Grease 6 ovenproof ramequins. You need 700 gm of 'allrounder ' potatoes .. Now peel the potatoes , slice and boil in salted water until tender . Drain and add 30 gm of butter / marg , 100gm of grated tasty cheese and 3 tbs of milk . Mash until creamy and smooth . Peel and slice 1 large or 2 medium onions , place in a pan with 1 tbs of canola oil and fry until the onion is tender . Add 1 x 400gm can of diced tomatoes with 2 tbs of minced garlic and 1 dsp of wholegrain mustard ,continue to cook over a medium heat until well combined . Divide the onion and tomato mixture between 6 ovenproof ramequins Smooth the mashed potato over with a spatula / fork . Place the ramequins in the preheated oven for 15 minutes . Remove the ramequins from the oven and make a semi deep indentation in each ramequin and crack an egg into each . Top the eggs with grated tasty cheese . Return the dish to the oven and bake until the eggs are just set . Golden puffs can be served as a main with a mixed leaf salad or as a side to a main meal, but its your dish ... I serve them with grilled sausages and bacon.