Name: Eggs baked in patatas bravas
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 1kg desiree potatoes, roughly chopped; Olive oil cooking spray; 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 3 garlic cloves, crushed; 1/4 tsp chilli flakes; 2.50 gm smoked paprika; 1 tsp dried oregano; 400g can diced tomatoes; 4 eggs; Chopped fresh flat-leaf parsley leaves, to serve

Eggs baked in patatas bravas

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Create a flavorful, healthy Spanish-inspired dinner using pantry basics.

Ingredients:

1kg desiree potatoes, roughly chopped
Olive oil cooking spray
18.20 gm extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1/4 tsp chilli flakes
2.50 gm smoked paprika
1 tsp dried oregano
400g can diced tomatoes
4 eggs
Chopped fresh flat-leaf parsley leaves, to serve

Instructions:

Preheat the oven to 200°C/180°C fan-forced. Arrange potatoes in a greased 8-cup-capacity (2 litre) roasting pan, then lightly spray with oil. Roast for 40 minutes, flipping halfway, until they are golden and crispy.
Heat oil in a saucepan over medium-high heat. Sauté onion until it starts to brown, about 5 minutes. Stir in garlic, chilli, paprika, and dried oregano, and cook until fragrant, about 1 minute. Add tomato, salt, and pepper. Bring to a boil, then reduce heat and simmer until slightly thickened, about 3 minutes.
Lower the oven temperature to 180°C/160°C fan-forced. Mix in the potatoes with the tomato mixture, ensuring they are well combined. Transfer everything back to the roasting pan and create 4 small wells in the potato mixture. Carefully crack an egg into each well.
Bake for 18 to 20 minutes or until the egg whites are perfectly set. Season with salt and pepper, sprinkle with fresh parsley, and serve.

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