Add the eggs into a saucepan, fill with water to about 1/2 inch (1.25 cm) above the eggs, heat it with a high heat, when it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hardboiled eggs

In the meantime, heat a large fry pan with a medium heat and add in the olive oil

Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the grated tomato, mix together and then simmer

While the grated tomato is simmering, cut the potatoes (peeled) into small bite-size pieces, about 2 cm thick - 3/4 inch thick

After 5 to 6 minutes and the grated tomato has slightly thickened, add in the chopped potatoes, white wine, dried oregano and season generously with sea salt & black pepper, mix together and then simmer

Once the alcohol has cooked off in the wine, about 2 to 3 minutes, add in enough water to just barely cover the potatoes, then add in the bay leaves and turn it up to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

After 15 to 20 minutes and the potatoes are just cooked through (you can pierce with a toothpick to ensure they're done), add in the frozen peas, then mix together until well mixed, place the lid back on the pan and simmer for another 5 to 6 minutes or until the peas are tender

Transfer into a large serving dish and garnish with the hardboiled eggs cut in half, enjoy!