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Heat the oven to 220C (200C fan)/425F/gas 7. Using a little olive oil, lightly grease a 28cm nonstick saute pan for which you have a lid, then put it the oven to heat for five minutes.
In a large bowl, toss the first six ingredients and a quarter-teaspoon of salt until well coated (you may want to wear rubber gloves). Remove the pan from the oven, tip in the potato mixture and spread out evenly, then return the pan to the oven and bake for 25 minutes, rotating the pan once halfway, until golden brown and crisp on top.
Use the back of a dessertspoon to make eight wells in the potato mixture, then crack an egg into each one. Cover the pan and return it to the oven for eight minutes, or until the whites are cooked and the yolks are still runny (if you like, use a small spoon and carefully peel away the white film over the yolks to reveal their colour). Season the eggs with a little salt.
While the eggs are cooking, mix all the salsa ingredients in a small bowl. To serve, drizzle the salsa all over the eggs and potatoes and serve straight from the pan with the lime wedges alongside to squeeze on top.