Peel the potato and cut into half-inch cubes.
Peel the onion and chop.
Peel the garlic and mince.
Chop the tomatoes.
Heat the cooking oil in a wok or frying pan. Spread the beef in the hot oil and allow to brown before stirring and breaking up clumps. Cook until no pinkness is visible.
Add the chopped onion, minced garlic, chopped tomatoes and oregano. Sprinkle in half a teaspoon of salt, a quarter teaspoon of pepper and all of the sugar. Saute until the vegetable start to soften.
Pour in the canned tomatoes.
Stir in the potato cubes. Stir. Cover and simmer just until the potatoes are done.
Taste. Add more salt and pepper, as needed.
Add the quail eggs and peas. Stir. Cover and simmer for another minute.
Taste one last time and adjust the seasonings before serving.